I love roasted garlic.
Sometimes, I just wanna take one of those little brown cloves and pop it into my mouth, just to see what it would taste like.
I don't really like cauliflower. Which is why adding roasted garlic to it is such a great idea.
Let's face it. It's the new year and we're all on a bit of a health kick. Soup can be a great part of that because it is low in calories, full of veggies, and keeps you full and satisfied.
I still want a chocolate brownie covered in caramel sauce. And a lemon cupcake. But hey, roasted garlic isn't bad for second place!
Roasted Garlic and Cauliflower Soup
1/2 tsp salt
1/2 tsp pepper
1 tsp each of dried basil, oregano, cumin, red pepper flakes
1 bulb garlic
1 onion, diced
2 ribs celery
2 bay leaves
2 cups chicken broth (low sodium)
2 cups water
1 cup skim milk
1 tbsp cornstarch
Cut cauliflower into florets. Toss in a large bowl with 1 tbsp olive oil and all spices. Lay evenly on a baking sheet and bake at 200 degrees C. Cut the top off of one bulb of garlic and drizzle a second tbsp of olive oil over the top. Wrap in tinfoil and toss into the oven with the cauliflower. Roast for 30-40 mins, until the cauliflower is nice and brown. You may want to leave the garlic in for an extra 10-15 mins.
Meanwhile, dice onion and celery and saute in a large pot for 5-7 minutes. Add bay leaves, garlic, broth and water and bring to a boil for 5 minutes. Add cauliflower and continue to boil for another 10 minutes. Remove bay leaves and blend soup until creamy.
In a small pot, add milk and cornstarch. Heat and stir for a few minutes until the cornstarch is thoroughly mixed into the milk. Do not let milk boil. Gently stir into your soup.
Garnish with a bit of cheese, fresh parsley, or if you're feeling naughty, some bacon.