Ingredients

• 1 large head of cauliflower

• 1 white or yellow onion

• 3-4 garlic cloves, unpeeled

• 2 tablespoons avocado oil, or olive oil

• 1 teaspoons cumin

• 1/2 teaspoons coriander

• salt and pepper, to taste

• 4 cups vegetable broth, or more for a thinner consistency

• GARNISH

• roasted cauliflower florets

• toasted almond slices

• thyme

• ​

INSTRUCTIONS

 

• Preheat your oven to 425F (220C).

• Use a large knife to cut the cauliflower head in half through the stem, then quarters. Remove the florets from the quarters by slicing out the stem at a diagonal. Cut any large florets into small pieces.

• Add the cauliflower florets to a baking sheet. Drizzle with avocado oil or olive oil and add the cumin, coriander, salt and pepper.

• Use your hands to mix everything together on the baking tray.

• Slice the onion in half, leaving on the outer skin. Rub a little oil on the cut side, then place the onion halves cut side down on the baking sheet.

• Use a knife to slice one end off the unpeeled garlic cloves. This just makes it easier to squish them out after they've baked. Lay them on a piece of aluminum foil, drizzle with a little oil and wrap them in the foil.