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Creamy Roasted Cauliflower Soup

Creamy Roasted Cauliflower Soup

Fine sea salt
1 large head cauliflower (about 2 pounds), cut into bite-size florets
2 cloves garlic, pressed or minced
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, chopped

  • First step is Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • And then, On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
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