Baked Cauliflower Soup

The Cauliflower

• Preheat oven to 350 degrees F.
• Place the whole cauliflower head in a 9x13 baking dish.
• Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt.
• Add ½ cup water to the dish.
• Bake uncovered until the knife cuts easily through the core (about 1.5 hours).
• Remove cauliflower from the oven and allow to cool.

The Soup

• Coarsely chop baked cauliflower and set aside.
• Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat.
• Add onion and cook until soft and translucent (about 15 minutes).
• Add cauliflower and 4 cups water or vegetable stock.
• Simmer until cauliflower is very soft (about 10 minutes).
• In a blender, puree mixture in very small batches until smooth.
• Transfer back to the pot and bring to a simmer.  

The Quinoa

• Preheat oven to 340 degrees F.
• In a large mixing bowl, add quinoa, coconut sugar, and salt, stirring to combine.
• 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.
• Immediately pour mixture over dry ingredients and stir to combine until quinoa is thoroughly coated.
• Arrange on a large baking sheet and spread into one even layer, then bake for 20-25 minutes.
• Remove from oven and stir/toss mixture.
• Let cool completely. This can be made ahead of time and stored in an airtight container.

The Soup & The Quinoa

• Ladle soup into bowls.
• Garnish with crispy quinoa.

Bon appétit!