Upgrade your basic vegetable soup with the robust flavor of roasted cauliflower.
1 head cauliflower, cut into small chunks
2 tablespoons olive oil, divided
1/4 teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 yellow onion, diced
1/4 cup chickpea flour
2 cups low-sodium chicken broth
1 cup almond milk
Freshly ground black pepper, to taste
Green onions, for garnish
Preheat oven to 450 degrees F.
Place the cauliflower on a baking sheet lined with parchment paper. Drizzle with half the olive oil and season with nutmeg, garlic powder, sea salt and pepper; toss to coat.
Roast the cauliflower for 30 to 40 minutes, or until brown and tender, tossing occasionally. Remove from the oven and set aside.
Heat oil in a large pot over medium-high heat. Add the onion and cook while stirring until lightly golden brown, about 6 to 8 minutes.
Sprinkle the chickpea flour over the onions and stir to coat.
Slowly pour the chicken broth and almond milk into the pan. Stir until all of the flour is dissolved.
Bring to a boil, then reduce heat to low as the sauce thickens.
Add the roasted cauliflower to the pan and stir to incorporate.
Blend roughly half of the soup using an immersion blender or kitchen blender, until desired consistency is reached.