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Ingredients (Serves 4-6)
1 large head of cauliflower, cut into florets
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
4 cups vegetable broth
1/2 cup heavy cream (or coconut milk for a dairy-free option)
1 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional, for depth)
Salt and pepper, to taste
Fresh parsley or chives, chopped, for garnish
Instructions
Step 1: Roast the Cauliflower
Preheat your oven to 425°F (220°C).
Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
Roast for 20-25 minutes, turning halfway through, until the cauliflower is golden and tender.
Step 2: Sauté the Aromatics
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced onion and cook for 5-7 minutes, until softened.
Stir in the garlic and cook for 1-2 minutes, until fragrant.
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