10 – 15 cloves of garlic, unpeeled with skins on

1 head of cauliflower, trimmed and cut into florets

7 tablespoons coconut or avocado oil

2 teaspoons fresh rosemary

1 white onion, chopped

4 cups chicken or vegetable broth

Sea salt and black pepper to taste


Preheat oven to 400 degrees. Place cauliflower florets and unpeeled garlic on a baking sheet or roasting pan. Drizzle 3 tablespoons of melted coconut or avocado oil and combine to coat and roast for 30 – 40 minutes.

In a large soup pot, melt the remaining coconut oil or avocado oil and saute’ the onions until soft and translucent. Stir in fresh rosemary, add the broth and bring to a boil. Once the vegetables are roasted, peel the garlic and add to the pot along with the vegetables. Blend with immersion blender, add sea salt and pepper to taste, and cook for another 5 minutes.

Garnish with a drizzle of olive oil and rosemary sprig.

Serves 6

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