Baked Cauliflower Soup

The Cauliflower

1. Preheat oven to 350 degrees F.

2. Place the whole cauliflower head in a 9x13 baking dish.

3. Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt.

4. Add ½ cup water to the dish.

5. Bake uncovered until the knife cuts easily through the core (about 1.5 hours).

6. Remove cauliflower from the oven and allow to cool.

The Soup

1. Coarsely chop baked cauliflower and set aside.

2. Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat.

3. Add onion and cook until soft and translucent (about 15 minutes).

4. Add cauliflower and 4 cups water or vegetable stock.

5. Simmer until cauliflower is very soft (about 10 minutes).

6. In a blender, puree mixture in very small batches until smooth.

7. Transfer back to the pot and bring to a simmer.  

The Quinoa

1. Preheat oven to 340 degrees F.

2. In a large mixing bowl, add quinoa, coconut sugar, and salt, stirring to combine.

3. Place mixture in a small saucepan and add coconut oil and maple syrup, then warm over medium heat for 2-3 minutes, whisking frequently until combined and no visible separation.

4. Immediately pour mixture over dry ingredients and stir to combine until quinoa is thoroughly coated.

5. Arrange on a large baking sheet and spread into one even layer, then bake for 20-25 minutes.

6. Remove from oven and stir/toss mixture.

7. Let cool completely. This can be made ahead of time and stored in an airtight container.

The Soup & The Quinoa

1. Ladle soup into bowls.

2. Garnish with crispy quinoa.

Bon appétit!