Ingredients:

  • 1 large head Cauliflower (approx. 800g), cut into uniform florets
  • 1 whole head Garlic, top sliced off
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 0.5 tsp Smoked Paprika
  • 1 large Yellow Onion, diced
  • 1 tsp Fresh Thyme, minced
  • 5 cups Low-sodium Vegetable Broth
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Nutritional Yeast

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 2 tablespoons of olive oil, sea salt, black pepper, and smoked paprika on a large rimmed baking sheet.
  2. Drizzle the exposed garlic head with a bit of oil, wrap tightly in foil, and place on the baking sheet with the cauliflower.
  3. Roast for 30 minutes until the cauliflower has dark caramelized edges and the garlic is soft.
  4. In a large Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the diced onion and fresh thyme until the onion is translucent and soft, about 5-7 minutes.
  5. Squeeze the roasted garlic cloves out of their skins into the pot. Add the roasted cauliflower (reserving a few florets for garnish) and the vegetable broth.
  6. Bring to a simmer for 10 minutes to meld flavors. Stir in the nutritional yeast.
  7. Transfer the mixture to a high-speed blender and blend until completely silky and smooth.
  8. Return to the pot, stir in lemon juice, and adjust seasoning. Serve topped with reserved florets, chives, and toasted pumpkin seeds.