Roasted Garlic Soup

Ingredients

• 2 bulbs of garlic
• 1 tablespoon extra-virgin olive oil, divided
• 3 shallots, chopped
• 1 large head of cauliflower, chopped (approximately 5 cups)
• 6 cups gluten-free vegetable broth
• ¾ teaspoon sea salt
• Freshly ground pepper, to taste

Instructions

1. Preheat oven to 400F. Peel the outer layers of the garlic bulb to reveal as much skin as possible while also keeping the individual cloves intact. Cut off about ¼-inch from the top of the bulb. Place in on a square of aluminum foil and coat each with 1/2 teaspoon of olive oil. Place in prepared oven for 35 minutes.
2. Once complete, allow to cool slightly before removing from aluminum foil and squeezing out the garlic from each clove.
3. Meanwhile, pour remaining olive oil in a medium-sized saucepan. Bring heat to medium-high and add chopped shallots. Saute until tender and beginning to brown, about 6 minutes.
4. Add roasted garlic along with remaining ingredients to the saucepan. Cover and bring to a boil, reduce heat to low and simmer for 15-20 minutes until the cauliflower is softened.
5. Drop mixture into the bowl of your food processor or blender. Puree until smooth, about 30 seconds. Adjust with salt and pepper and serve.

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