Roasted Cauliflower Bisque Recipe

Instructions

1. 1

   Roast the Cauliflower

   Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.

2. 2

   Sauté the Aromatics

   In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes until the onion is translucent.

3. 3

   Combine and Simmer

   Add the roasted cauliflower to the pot along with the vegetable broth, thyme, and nutmeg. Bring to a boil, then reduce heat and let simmer for 10 minutes.

4. 4

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches.

5. 5

   Add Coconut Milk

   Stir in the coconut milk and adjust seasoning with salt and pepper to taste. Heat through for another 5 minutes.

6. 6

   Serve

   Ladle the bisque into bowls and garnish with a drizzle of olive oil or fresh thyme if desired.