YIELD: 4 to 6 servings | PREP TIME: 15 minutes | STOVETOP: about 35 minutes
• 2 heads cauliflower (about 3 pounds total), cut into florets
• Cloves from 2 heads garlic, unpeeled
• 3 tablespoons melted ghee or avocado oil
• 6 cups Chicken Broth
• 1 teaspoon salt
• Sliced fresh chives, for garnish (optional)
1 Preheat the oven to 425°F.
2 Toss the cauliflower and garlic with the ghee and place on a rimmed baking sheet. Roast for 30 to 35 minutes, stirring once, until the cauliflower is browned and the garlic is soft.
3 When the veggies are cool enough to handle, squeeze the garlic out of their papery peels into a blender. Add the cauliflower, broth, and salt and puree until smooth, in batches if necessary.
4 Transfer the soup to a large pot and place over medium heat until warmed through, about 5 minutes. Serve garnished with chives, if desired.
AIP Modification: Use avocado oil instead of ghee.
