Cauliflower Bisque

Instructions

1. 1

   Preheat the oven to 220°C (425ºfF).

   Tip: For an extra rich soup, roast the cauliflower before making the bisque.

2. 2

   Cut the cauliflower into florets and place on a baking sheet. Drizzle with a little bit of oil and season with salt and pepper. Roast for 20-25 minutes, or until tender and lightly browned.

   Tip: This step enhances the flavor and texture of the soup.

3. 3

   Sauté the onion and garlic in butter until softened. Add the flour and cook for 1-2 minutes, stirring constantly.

   Tip: This step helps thicken the soup and adds a nutty flavor.

4. 4

   Gradually add the broth and coconut milk, whisking continuously. Bring to a simmer and cook for 10-15 minutes, or until the soup has thickened.

   Tip: Use an immersion blender to puree the soup for a smooth consistency.

5. 5

   Add the roasted cauliflower to the pot and puree until smooth. Taste and adjust seasoning as needed.

   Tip: If using heavy cream or non-dairy creamer, stir it in just before serving for a creamy finish.

6. 6

   Serve immediately, garnished with a sprinkle of paprika or chopped herbs if desired.

   Tip: This soup is best enjoyed fresh, but it can be refrigerated or frozen for later use.