SERVES: 6 | PREP TIME: 10 minutes | COOK TIME: 1 hour 10 minutes
Ingredients
1 large head cauliflower (about 2¼ pounds/1 kg), cut into florets
¼ cup (50 grams) coconut oil, melted, divided
¼ teaspoon coarse sea salt, plus more to taste
1 large sweet onion, sliced
4 cloves garlic, sliced
2 cups (480 ml) chicken broth
1 cup water (240 ml)
1 (14-ounce/415-ml) can full-fat coconut milk
freshly ground black pepper, to taste
¼ cup (30 grams) halved pecans, for garnish
½ red bell pepper, diced, for garnish
1 teaspoon olive oil, for garnish (optional)
Process
- Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
- Place the cauliflower in a large bowl, drizzle with 2 tablespoons of the coconut oil, and sprinkle in the salt. Toss to coat.
- Arrange the cauliflower in a single layer on the prepared baking sheet. Bake for 40 minutes, or until tender and browned, stirring once after 25 minutes.
- Heat the remaining 2 tablespoons of coconut oil in a Dutch oven over medium heat. Add the onion and garlic and sauté for 5 minutes, stirring occasionally. Add the cauliflower, broth, and water and bring to a boil.
- Reduce the heat to low and simmer for 20 minutes, stirring occasionally. Remove from the heat and stir in the coconut milk and salt and pepper to taste. Using an immersion blender, puree the soup until smooth. Serve in soup bowls and garnish with the pecans and red peppers. If desired, finish the soup with dots of olive oil on top.
