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| Ingredients | |
|---|---|
| 1 | Lemon, halved |
| 1 | head of cauliflower (about 1.5 to 2 pounds) |
| 1 | Onion |
| 1 | Clove of garlic, chopped |
| 1 Tbsp | The Ecology Center’s Bean spice |
| 1 |
Bay leaf |
| 1/2 tsp | Chili flake |
| 1 tsp | Honey |
| 1/4 cup | Olive oil |
Yield: 4 servings
Instructions
-
- Saute the onions with 1/2 of the olive oil in a pot until they begin to caramelize, 20-30 minutes. Start at a high heat to purge their water, and then reduce the heat as they begin to soften and color.
- While the onions are caramelizing, toss the cauliflower and lemon in the other half of your olive oil and salt and roast in the oven at 400f for 15-20 minutes.
- Add the garlic paste to the pot and saute briefly.
- Add the bean spice, bay leaf and chili flake and saute to bloom, about 1 minute.
- Add the roasted cauliflower, lemons, honey and cover with water.
- Bring to a simmer and cook until the cauliflower is tender.
- Remove from the heat and remove the lemon rind and bay leaf.
- Blend soup until very smooth.
- Season to taste, and enjoy!
