Roasted Cauliflower Soup with Chili Oil {Paleo, Vegan, Whole30}

It only take a few clean, whole food ingredients to make this roasted cauliflower soup with chili oil and toasted pumpkin seeds. This recipe is paleo, vegan, dairy free, gluten free, and whole30 friendly.

When it's cold outside, and yes, it's finally dipped down below 60 degrees here in Los Angeles - feel our pain, I just want to reach for a bowl of soup, again and again and again.

I've had a bowl of this roasted cauliflower soup every day this week. For lunch I pair it with a simple salad and for dinner I have sautéed kale with it, and sometimes even in it.

I also love the smell of garlic and onions roasting, so that's yet another reason to make this cauliflower soup recipe.

It's minimal fuss. You basically just roast garlic, onions and cauliflower in the oven and then blend it with some liquid and seasoning, et voila, healthy and easy meal for the week.

I like a little heat so I drizzled some chili oil on top, and tossed in some toasted pumpkin seeds for texture. Omit or add in your favorite nut and enjoy.

Roasted Cauliflower Soup with Chili Oil & Toasted Pepitas
{Paleo, Vegan, Whole30, Gluten Free, Dairy Free}

Serves About 4-6

Ingredients

• 1 medium size cauliflower head

• 2 medium yellow onions

• 1 garlic head

• 2 teaspoons olive oil - divided in half

• 1 cup coconut milk or milk of your choice

• 4 cups stock

• 1/2 teaspoon celery salt

• Salt and pepper to taste

• Optional: chili oil and toasted pumpkin seeds for topping

Instructions

1. Preheat oven to 400.

2. Cut the top third of the garlic head off so the garlic clove tops are all exposed, but skin and paper are still in tact. Place on a small piece of tinfoil and drizzle the top with 1 teaspoon of the olive oil. Wrap the garlic and put it on a baking sheet in the oven.

3. Meanwhile, cut your cauliflower into florets, removing the core and green leaves. Take the paper off the onion and slice into quarters. After the garlic has been in the oven for about 15 minutes, remove the baking sheet and add the cauliflower and onion and drizzle with the remaining oil and season with salt and pepper. Return to oven and cook for about 20-30 minutes or until the cauliflower and garlic are soft.

4. Once vegetables are cooked, remove from the oven and allow to cool. Then place the cauliflower, onions, coconut milk and 3 cups of the stock in a blender and pulse until combined. Squeeze the garlic from the head and combine. Add more stock until your desired consistency is reached. Season with celery salt and pepper.

5. Optional: drizzle chili oil and toasted pumpkin seeds on top.

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