Ingredients:

  • 1 large head cauliflower (approx. 2 lbs / 900g), cut into bite-sized florets
  • 1 medium yellow onion (150g), peeled and quartered
  • 4 cloves garlic, skin on
  • 3 tbsp (45ml) extra-virgin olive oil
  • 1 tsp (5g) sea salt
  • 1/2 tsp (1g) cracked black pepper
  • 1/2 tsp (1g) smoked paprika
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 cup (240ml) unsweetened almond milk
  • 2 tbsp (10g) nutritional yeast
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss the cauliflower florets, quartered onion, and whole garlic cloves in a bowl with olive oil, salt, pepper, and smoked paprika until every crevice is coated.
  2. Spread the vegetables in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, tossing halfway through, until the cauliflower edges achieve a deep mahogany char.
  3. Remove from oven and let cool slightly. Squeeze the roasted garlic cloves out of their skins into a large Dutch oven or pot.
  4. Add the roasted cauliflower, onion, vegetable broth, almond milk, and nutritional yeast to the pot. Bring to a gentle simmer over medium heat for 5 minutes.
  5. Transfer the mixture to a high-speed upright blender. Blend on high until the soup is completely smooth and reaches a velvety consistency.
  6. Return the soup to the pot. Stir in the fresh lemon juice to brighten the flavors. Taste and adjust salt or pepper as needed before serving.