Roasted Cauliflower Soup

Ingredients

• 1 whole Large Head Cauliflower
• 4 cups Water Or Stock, Plus 1/2 Cup Water For Roasting Cauliflower
• 4 Tablespoons Olive Oil, Divided
• 1 teaspoon Celtic Sea Salt
• 1 whole Large Onion, Diced

Preparation Instructions

Place whole head of cauliflower in a 9×13 inch Pyrex baking dish. Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt. Add ½ cup water to the dish.

Bake uncovered at 350° for 1 ½ hours, or until a knife cuts easily through the core. Remove cauliflower from oven and allow to cool. Coarsely chop and set aside.

Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add onion and cook until soft and translucent, about 15 minutes. Add cauliflower and 4 cups water or stock. Simmer until cauliflower is very soft, about 10 minutes.

In a Vitamix, puree in very small batches until smooth. Transfer back to pot and bring to a simmer.

Serve.