8 Servings 60 min Cook
2 Tbsp Coconut Oil
1/2 Tsp Salt
1/2 Tsp Pepper
1 Head large (6-7" dia.) Cauliflower
1 Tbsp Coconut Oil
1 Onion Onions
2 Cloves, minced Garlic
1 Tsp, ground Thyme
4 Cup Vegetable Broth
7 Oz Cheddar Cheese
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
Preheat oven to 400 degrees F.
Toss the cauliflower florets in the 2 tbsp melted coconut oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated oven until lightly golden brown, about 20-30 minutes.
Heat the remaining oil in a large sauce pan over medium heat, add the onion and sauté until tender, about 5-7 minutes.
Add the garlic and thyme and sauté until fragrant, about a minute.
Add the broth and deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Purée the soup until it reaches your desired consistency with a stick blender.
Mix in the cheese, let it melt without bringing it to boil again.
Mix in the milk, season with salt and pepper and remove from heat.