Roasted Cauliflower Soup

• 1 large head cauliflower
• 4 tablespoons olive oil
• 1 teaspoon celtic sea salt
• 1 large onion, diced
• 4 cups water or stock

1. Place whole head of cauliflower in a 9 x 13 inch baking dish
2. Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt
3. Add ½ cup water to the dish
4. Bake uncovered at 350° for 1 ½ hours, or until a knife cuts easily through the core
5. Remove cauliflower from oven and allow to cool
6. Coarsely chop and set aside
7. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat
8. Add onion and cook until soft and translucent, about 15 minutes
9. Add cauliflower and 4 cups water or stock
10. Simmer until cauliflower is very soft, about 10 minutes
11. In a vitamix puree in very small batches until smooth
12. Transfer back to pot and bring to a simmer
13. Serve

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