Roasted Garlic Cauliflower Soup



1 head cauliflower, chopped into florets
2 yellow onions, diced finely
2 full bulbs of garlic
48 oz boxed bone broth or vegetable broth
Fresh dill for garnish
Pinch of red pepper flakes for a little spice and heat
Olive oil
2 squares Aluminum foil


Preheat your oven to 400 degrees and take out a baking sheet.
First slice the ends of your garlic so the cloves are exposed. Drizzle the cloves with olive oil and place “face down” on a square of aluminum foil. The wrap the foil around the garlic bulb and place on the baking sheet.
Put into the oven to roast for ~20-25 minutes.
Meanwhile, heat a pot on the stove top and add in 2 tbsp olive oil. Once the pot is heated, add diced onions. Let them cook for roughly 10 minutes or until they become browned and caramelized.
Check the garlic by squeezing the outside. **Make sure to use an oven fit so you don’t burn your fingers! The bulb should be squishy and soft. When they’re done, remove from the oven and set aside.
Once the onion is caramelized, add in the chopped cauliflower and broth. Once garlic is cool enough to handle, squeeze out each clove into the pot.
Season generously with salt and pepper. Bring the pot to a slight boil and let it simmer until the cauliflower is soft - test with a fork.
Use an immersion blender and blend in the pot until smooth or pour into a blender and blend. If using a blender, you may need to do this in steps!
Top with fresh dill and enjoy!