1 cauliflower head
1/2 yellow onion, chopped
3 garlic cloves, minced
1 cup coconut milk
5 cups water
extra virgin olive oil
roasted almonds, optional
Preheat the oven to 375F.
Using a sharp knife, chop the cauliflower head into bite-size florets. Place the florets on a parchment-lined baking sheet with some olive oil and salt. Place in the oven for 20-25 minutes.
In a pot over medium high-heat, pour some olive oil and add the chopped onion and sauté for a few minutes.
Once 20-25 minutes have passed, remove the cauliflower florets from the oven and place them with the onion and garlic. Add 5 cups of water along with some salt and pepper. Let it simmer until the cauliflower is fork-tender.
Using a blender, blend the creamy cauliflower soup. Pour back into the pot and add one cup of coconut milk. Let it simmer for a few minutes.
Plate the creamy soup and add some roasted almonds on top if desired. Serve warm.