When heated up and blended down, cauliflower can get to that creamy consistency like mashed potatoes.
This cauliflower and leek soup is dairy and gluten free.
- Here’s what you’ll need:
- 1 1/2 small heads of cauliflower (or one large)
- 1 leek the bottom white and light green part
- 5-6 cloves of garlic
- 3-4 cups of homemade veggie broth
- Tablespoon of olive oil
- Dash of sea salt
- How to make:
- Chop up cauliflower and put into bowl
- Smash the garlic cloves
- Slice up leeks and smashed garlic and put into bowl with cauliflower
- Pour olive oil over the veggies with salt and toss to coat
- Put on a baking sheet into the oven at about 425 degrees for 40-45 minutes until they start to brown
- Heat saucepan with some olive oil and put roasted veggies on pan
- Cover with veggie broth
- Allow to boil
- Either use a hand blender and blend down in the pan or add to food processor to blend down until smooth
- Transfer to bowl and top with leek and garlic pieces
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