Being Paleo – It’s A Lifestyle… And there are tons of recipes to keep it that way!
Welcome to our weekly column of Paleo Recipes that will keep you on the right track while tapping into your culinary skills to create dishes that even the non-paleo folks in your life will crave!
Garlic & Rosemary Cauliflower Soup
- 1 head of Cauliflower
- 1 medium onion (I like to shred it, but chopped is fine)
- 1 tbsp. fresh rosemary, chopped finely
- 2 tsps. fresh thyme, chopped finely
- Celery, 2 ribs
- 3 Cloves of garlic
- 3 tbsps. EVOO (1tbsp. to start, add 2 tbsps. later)
- 3½ cups chicken broth (I use Kitchen Basics)
- Salt & Pepper, to taste
Pre-heat the oven to 400°. Break up pieces of cauliflower and toss into a large bowl. Add in garlic cloves and about 1tbsp of the EVOO, until well coated. Season with salt & pepper, to taste. Place on a large baking sheet, in a single layer and place into oven. Roast for about 20-30 mins, until lightly golden brown. Set aside.
In a saucepan, heat the additional EVOO, over medium heat, while adding in onion and celery. Saute until tender, about 5-7 mins. Separate the roasted garlic from the cauliflower and chop up. Add the roasted garlic, roasted cauliflower, vegetable broth, thyme, and rosemary to the saucepan and bring to a boil. Reduce heat to a simmer and cook until the cauliflower is tender, about 20-25 minutes.
If you have an immersion blender, blend until the soup is smooth. Otherwise, pour soup into a blender/food processor and purée until smooth. Pour soup into bowls and season with a dash of paprika. Enjoy!