2headscauliflower (about 3 pounds total), cut into florets
Clovesfrom 2 heads garlic, unpeeled
3tbspmelted ghee or avocado oil
6cupsChicken Broth
1tspsalt
1Preheat the oven to 425°F.
2Toss 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.
3When 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.
4Transfer the soup to a large pot and place over medium heat until warmed through, about 5 minutes. Serve garnished with chives, if desired.
