Cut cauliflower into florets and place into a large bowl. Pour 3 tablespoon olive oil over the cauliflower and toss it to coat the pieces. Spread onto a baking sheet into an even layer. Sprinkle with ½ teaspoon salt and pepper.
6 Cups Cauliflower Florets, 5 Tablespoon Olive Oil, 1 teaspoon Salt, ½ teaspoon Black Pepper
Bake for about 30 minutes, flipping the cauliflower half way through.
When there is 10 minutes left in the bake time, begin heating the remaining 2 tablespoon oil in a dutch oven or heavy bottomed pan over medium heat. Place onion into oil and cook until translucent, about 7 minutes.
1 Cup Onion
Add the garlic, thyme, paprika and remaining ½ teaspoon of salt to the onions and continue to cook for 2 more minutes, stirring constantly.
Add ⅔ of the cooked cauliflower to the pot. Reserve the remaining ⅓ to add later. Add the vegetable broth. Stir well and bring to a simmer. Cook for 10 minutes, stirring occasionally.
3 Cups Gluten Free Vegetable Broth
Using an immersion blender, puree the soup mixture. If you don’t have an immersion blender, you can use a regular stand blender, but leave the lid cracked to let the steam escape. Return the soup to the stove and cook another 5 minutes.
Remove from heat. Stir in the reserved cauliflower and the cream. Allow the soup to rest for 5 minutes before serving. Garnish with red pepper flakes.
Red Pepper Flakes, 1 Cup Non-Dairy Cream
Notes
NOT DAIRY FREE: Replace vegan cream with heavy cream in the same measure.STORAGE: Store leftover soup in an airtight container in the refrigerator for up to 4 days.