If your diet is anything like mine you’ve probably had cauliflower everything at this point! Cauliflower is such a huge staple in a grain-free diet, it’s kind of amazing how versatile it is.
Have you tried cauliflower muffins, they’re great to have on hand for breakfast. We also eat a lot of riced cauliflower in our household but when it starts to get chilly out I prefer it as a nice warm cozy roasted cauliflower soup.
Cauliflower is also a great carb alternative. It is very low in carbs which makes it a staple in a keto diet. One cup has only 5.3g carbs!
HOW TO ROAST CAULIFLOWER
It’s super simple to roast cauliflower. Chop it up into florets and mix with your favorite oil and salt. Bake in the oven at 425F for about 25 minutes. Voila, you’re done!
Roasting the cauliflower first takes it up a notch and really adds depth to the soup. If you have homemade bone broth this soup will just be at a- whole-nother level! Any kind of broth works; vegetable, duck, beef, chicken… the world is your broth.
HOW TO MAKE BONE BROTH
You really don’t need a recipe for this one which makes broth so approchable. If you’re making a meat broth, gather any type of animal bones you can find at your butcher or supermarket. Usually bones are pretty inexpensive, I often get a bunch of frozen ones so that I have them on hand.
To get the max amount of collagen out of the bones, use knuckles, joints, feet, and marrow bones. For extra flavor incorporate meaty bones like oxtail, shank, and short ribs.
You can roast or sautée the bones first to add some flavor to your broth but it’s not necessary.
Once you have your bones ready, add some carrots, celery, and onions in your slow cooker or Instant Pot. For herbs, try some thyme, garlic, and bay leaves. Some say adding a tablespoon of apple cider vinegar will help extract the collagen. Add in a teaspoon of whole peppercorns and/or some star anise if you’d like.
Set your slow cooker or IP to cook on low for 8 hours. If you have more time you can set it to 12 hours. The longer it cooks the more collagen and flavor you’ll get.
HOW TO STORE YOUR BROTH
You can keep it in the fridge for up to 5 days. I love to freeze it in ice cube trays so that I always have some on hand. Once frozen transfer the bone broth cubes to a freezer bag.
When cooking just about anything, I add a cube or two to add flavor to my dish.
Roasted Cauliflower Soup (Paleo, Whole30, AIP)
Ingredients
- 1 large head of cauliflower, cut into 1 in florets
- 2 tbsp olive oil
- 1 tbsp coconut oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 3 cups broth
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/2 cup cashews
Instructions
- Preheat oven to 425F. One a baking sheet, toss cauliflower with olive oil and sprinkle with salt. Bake until browned, about 25 minutes.
- Add the coconut oil in a dutch oven over medium heat. Once melted add onion and cook until translucent. Add the garlic and stir until fragrant. Add the broth and cauliflower to the pot.
- Cook for 10 minutes and then transfer carefully to a blender. Add the cashew nuts, nutritional yeast, and lemon juice to the blender. Blend until smooth.
SHOP PRODUCTS AND INGREDIENTS