The low carb or keto lifestyles usually have you pretty intimately acquainted with cauliflower… 😂

If you find yourself tired of ricing it or turning it into pizza crust, give this roasted cauliflower soup a try!

Ingredients

4 cups (900 ml) beef broth
1 medium cauliflower
4 garlic cloves, coarsely chopped
1 Tbsp extra virgin olive oil
1 Tbsp butter
1 tsp caraway seeds
Salt and pepper, to taste
Optional, garnish: heavy (35%) cream, caraway seeds

Yields: 4 servings
Per serving*:
Calories: 119
Net carbs: 6
Protein (grams): 8
Fat (grams): 7

Prep time: 10 min
Cook time: 1 hr
Total time: 1 hr 10 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 375F.

Wash the cauliflower and cut it into florets, then lay them out on a parchment lined baking sheet.

Add the garlic cloves to the baking sheets and drizzle with olive oil.

Season with salt and pepper, toss well and bake 25-30 min, until golden.

Once the cauliflower and garlic are roasted, melt the butter in a large pot over medium-high heat.

Add the caraway seeds, and sautee 1 min, stirring often.

Add the roasted cauliflower and garlic, and sautee another 2-3 min, stirring often.

Top off with the beef broth, then bring to a simmer.

Cover, reduce the heat to medium, and allow to simmer for 10 min.

Uncover and blend the soup using either an immersion blender or by transfering it to a blender.

Taste the soup and adjust the seasoning with salt and pepper, as needed.

Return the soup to the stovetop and let it simmer another 10 min.

Enjoy a bowl of roasted cauliflower soup as-is or enjoy with a side of choice.

Optionally, you can serve it with a splash of heavy (35%) cream and a sprinke of caraway seeds. 👌