- 1 head cauliflower (about 2 pounds), cut into thick slices (no need to core it)
- 1 large onion, cut into thick slices
- 2 tbsp melted ghee or avocado oil
- 3 tbsp pine nuts
- 1 quart Chicken Broth (here ), plus more if needed
- 1 tsp salt
- ¼ tsp ground black pepper
- 2 tbsp fresh lime juice
- 01 Preheat the oven to 450°F.
- 02 On a rimmed baking sheet, toss the cauliflower and onion with the melted ghee. Roast for 30 to 35 minutes, until caramelized, turning the vegetables halfway through cooking.
- 03 While the veggies are roasting, toast the pine nuts in a small dry skillet over medium-low heat for 3 to 5 minutes, stirring often. They will start to release their oils and then start to brown. When they start to brown, remove them from the pan and set aside.
- 04 Transfer the roasted vegetables to a large pot and add just enough broth to cover the vegetables. Pour a small amount of broth onto the roasting pan and scrape with a spatula to release any stuck-on bits. Add that liquid to the pot as well. Bring to a simmer and cook for 10 to 15 minutes, until the cauliflower is very soft.
- 05 Puree the soup in batches in a blender or use an immersion blender. Add more broth as needed to obtain the desired consistency.
- 06 Add the salt and pepper, then taste for seasoning, adding more if desired.
- 07 Before serving, add the lime juice and garnish with the lime zest and toasted pine nuts.
