Elana's Pantry Roasted Cauliflower Soup

1 large head cauliflower
4 tablespoons olive oil
1 teaspoon celtic sea salt
1 large onion, diced
4 cups water or stock

I roasted the Cauliflower in smaller pieces to cut down on roasting time.

Place whole head of cauliflower in a 9 x 13 inch baking dish
Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt
Add ½ cup water to the dish
Bake uncovered at 350° for 1 ½ hours, or until a knife cuts easily through the core
Remove cauliflower from oven and allow to cool
Coarsely chop and set aside
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat
Add onion and cook until soft and translucent, about 15 minutes
Add cauliflower and 4 cups water or stock
Simmer until cauliflower is very soft, about 10 minutes
In a vitamix puree in very small batches until smooth
Transfer back to pot and bring to a simmer
Serve

Serving Size: 1 batch made about 6 cups of soup

Number of Servings: 6

Recipe submitted by SparkPeople user KBOO1979.