5 min      35 min         | PORTION: 6


     

1 large cauliflower
1 red onion
3 garlic cloves
1 branch of rosemary
1 branch of thyme
2 tbsp. of olive oil
Salt pepper

5 cups of chicken broth
2 tsp. of butter

  1. Preheat oven to 375F.
  2. Cut the cauliflower into florets and cut the red onion into quarters.
  3. On a baking tray lined with parchment paper add all the ingredients “TO ROAST”. Bake for 35 minutes, or until the cauliflower is soft and tender.
  4. In a blender, add the roasted vegetables and all the ingredients “FOR THE BROTH”. Blend until smooth and creamy.
  5. Serve warm.
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