Creamy Roasted Cauliflower Chowder

Ingredients

• 11 large head cauliflower, roughly chopped
• 21 tbsp olive oil
• 33 garlic cloves, finely chopped
• 41/4 cup unsalted butter
• 51 medium onion, chopped
• 62 carrots, chopped
• 72 celery stalks, chopped
• 81 bay leaf
• 91/2 tsp dried thyme
• 1024-30 oz homemade or organic vegetable broth
• 111 1/4 cups unsweetened coconut milk
• 12Sea salt and black pepper, to taste

Instructions

1. 1

   Preheat the oven to 400°F. Place cauliflower and garlic on a large baking sheet. Toss with olive oil, salt, and pepper. Roast for 20-25 minutes, stirring once, until tender.

2. 2

   Melt butter in a large pot over medium heat. Add onion and cook for 2-3 minutes. Add carrots and celery and cook for another 5 minutes, stirring occasionally.

3. 3

   Add the roasted cauliflower and garlic, bay leaf, thyme, and 24 ounces of broth. Simmer for 10 minutes, or until the vegetables are tender.

4. 4

   Remove the bay leaf. Use an immersion blender to blend the soup until mostly creamy, leaving some vegetables whole.

5. 5

   Stir in coconut milk and warm gently. Add the remaining broth as needed for your preferred thickness. Season with salt and pepper, and serve.