Roasted Cauliflower Soup
- 1 Tbsp Aleppo Pepper
- 1 Tbsp Sumac
- 1 Tbsp Smoky Paprika
- 1 Tbsp Garlic powder
- 2 tsp salt
- 1 head cauliflower
- 3 Tbsp olive oil
- 5 cloves garlic
- 1 quart chicken stock (or compliant vegetable stock)
- optional toppings: toasted pepitas, Whole30 compliant bacon or croutons, créma (if not doing Whole30).
Preheat oven to 400 F.
Make a spice blend by combining the Aleppo pepper, Sumac, smoky paprika, garlic powder, and salt. Set aside 2 Tbsp for this recipe and store the rest for later use.
Break up the cauliflower into florets. Toss with olive oil, 2 Tbsp of spice blend, and salt.
Roast for 20 minutes. Remove and add the garlic cloves. Return to the oven for 20 more minutes, or until done. (My cauliflower took a total roasting time of 40 minutes.)
Blend the roasted cauliflower in a Vitamix with the chicken or vegetable stock.
Serve with suggested toppings (or your favorite toppings.)