When I saw this soup recipe on Pinterest, I knew I had to make it. I'm a cauliflower lover. I made some substitutions to make it GAPS Friendly and voila...it is delicious!
GAPS Friendly Caramelized Cauliflower Soup
adapted from Sprouted Kitchen
2 large heads cauliflower
4 tablespoons butter, melted
Salt and pepper
4 tablespoons butter
2 large shallots or 1 medium onion, chopped
4 cloves garlic, chopped
6-8 cups chicken stock
2 teaspoons dried thyme
2 tablespoons balsamic vinegar*
Preheat the oven to 450 degrees. Cut the cauliflower roughly into florets and toss with butter, salt, and pepper. Spread on a rimmed baking sheet and roast for 35-45 minutes, stirring intermittently. When cauliflower begins to brown, remove from oven.
While the cauliflower is roasting, heat the butter, onion, and garlic over medium heat. Saute until the onions are soft and translucent. Add the chicken stock, thyme, and vinegar. Add the roasted cauliflower, bring to a boil, and simmer until warmed through. Blend until pureed with an immersion blender (do this in batches in a regular blender or food processor if you don't have an immersion blender). Taste test for salt and add additional balsamic vinegar if desired. Serve in bowls topped with grated Romano cheese. Enjoy!
*Make sure the balsamic vinegar does not have any additives like caramel color. For Full GAPS, balsamic vinegar is not considered legal, so just leave it out.