Name: Roasted Cauliflower & Garlic Bisque
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 24 ounces cauliflower florets*, chopped into even-sized 1-inch pieces; 10 cloves garlic, peeled; 2 tablespoons olive oil, divided; 1 tablespoon honey; 1 teaspoon truffle salt or sea salt, divided; 2 cups chicken broth, warmed; 1/3 cup chopped macadamia nuts (omit for AIP); 3 large handfuls arugula; 1/2 tablespoon olive oil; 1 teaspoon orange zest; Black pepper, to taste (omit for AIP)

Scale

Ingredients

24 ounces cauliflower florets*, chopped into even-sized 1-inch pieces
10 cloves garlic, peeled
2 tablespoons olive oil, divided
1 tablespoon honey
1 teaspoon truffle salt or sea salt, divided
2 cups chicken broth, warmed
1/3 cup chopped macadamia nuts (omit for AIP)
3 large handfuls arugula
1/2 tablespoon olive oil
1 teaspoon orange zest
Black pepper, to taste (omit for AIP)

Instructions

Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
Toss the cauliflower and garlic with olive oil and 1/2 teaspoon salt. Drizzle the honey on top as evenly as possible.
Roast for 28 to 32 minutes until the cauliflower is tender with browned tips. Transfer to a high-powered blender, preferably a Vitamix or Blendtec for the smoothest bisque.
Add the bone broth and remaining 1/2 teaspoon salt to the blender and puree for 60 seconds until silky smooth. Ladle into individual serving bowls.
Prepare the garnish by toasting the macadamia nuts in a skillet over medium heat until lightly browned, about 2 minutes. Sprinkle on each bowl. Now add the olive oil to the skillet and gently wilt the arugula over medium heat for 30 to 60 seconds. Garnish the bowls with the wilted arugula, a bit of orange zest, and freshly cracked black pepper. Serve warm!