Roasted Cauliflower Soup
I was well into my twenties before I learned to appreciate cauliflower — and I am so glad that I did. This bland and oddly textured food is totally transformed when it is roasted, and it becomes a rich, buttery and nutty meal. High in fiber, as well as B-complex and C vitamins, the humble cauliflower is antioxidant and anti-inflammatory — both qualities that contribute to general good health and a radiant complexion. Cauliflower is an abundant source of sulfur, which is thought to help reduce breakouts. Additionally, garlic and cauliflower are a pair of potent liver detoxifiers, speeding the body’s natural elimination of stored toxins. Adding bone broth to this soup works to increase collagen-supporting benefits, while the whole dish favors a happy, detoxified liver. This meal is easy to make vegan, and it is a perfect meal for busy weeknights. — Devon Young
1 large head cauliflower, cut into florets and stem, chopped
1 medium onion, chopped
4 to 5 cloves garlic, crushed
4 tablespoons extra-virgin olive oil, divided
1/2 cup heavy cream (optional)
Salt and freshly ground pepper, to taste
1/4 cup freshly snipped chives, for garnish
Heat your oven to 425 degrees. Toss the cauliflower, onion and garlic with 2 tablespoons of olive oil. Spread the vegetables evenly on a rimmed baking sheet. Roast for about 20 minutes, or until the cauliflower is golden brown. Remove them from the oven.
Place the roasted vegetables in a medium-sized saucepan, reserving 1/4 cup of the smallest floret bits and pieces for garnish. Add the broth and bring it to a simmer over medium heat. Reduce the heat to medium-low. Continue to simmer with the lid on for about 20 minutes, or until the cauliflower is quite tender. Remove the pan from the heat.
Blend the vegetables to a smooth puree in a blender or using an immersion blender. While the blender is running, add the remaining 2 tablespoons of olive oil to emulsify. Stir in the heavy cream, if using, and season with salt and pepper to taste.
Ladle into bowls and garnish with the chives and reserved floret pieces.
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