This soup is quick, easy and delicious!
Makes 4 cups
1/2 head cauliflower, stems and leaves removed
2 tsp olive oil
1 medium shallot, sliced
2 cloves of garlic
1/2 cup unsweetened nondairy milk (almond milk works well here) OR 1/4 cup light cream
dash cayenne pepper
salt and pepper to taste
1-2 tbsp apple cider vinegar
Bring pot of water to boil. Boil the cauliflower in pieces until tender, about 5-8 minutes. Drain cauliflower, reserving ½ cup of water.
Sautee shallots and garlic with olive oil over medium heat until softened. Combine cauliflower, shallots, garlic, cream, and cayenne pepper in a blender. Blend until smooth. Add apple cider vinegar. Gradually blend in reserved water to achieve desired consistency. Season with salt and pepper to taste.
To make this Vegan, use nondairy milk.
Did you know that Cauliflower is a superfood?