Roasted Cauliflower Soup

with Chimichurri and Olli Napoli croutons

Active Time: 60 minutes
Servings: 4-6
Difficulty Level:  4/5
Recipe Type(s): Gluten-free

INGREDIENTS

1 head of cauliflower, broken into florets (6 cups)
4 garlic cloves, whole
4 tablespoons avocado oil, divided
¼ cup onion, chopped
2 cups whole milk 
2 ½ cups chicken broth
2 teaspoons sea salt, divided 
¼ teaspoon white pepper
1 bay leaf 
1 Olli Salumeria Napoli Chubs, peeled and cubed

Chimichurri 

½ cup flat-leaf parsley, chopped
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh oregano, chopped
4 cloves garlic, minced
2 teaspoons red jalepeño, seeds removed and minced
¾ teaspoon sea salt

INSTRUCTIONS

1. Preheat oven to 450°F

2. On a baking sheet, toss cauliflower with garlic cloves, 2 tablespoons avocado oil, and 1 teaspoon sea salt.

3. Roast in the oven for 30-40 minutes until golden and tender, stirring once halfway through.

4. Meanwhile, in a large soup pot over medium-low, sweat 2 tablespoons avocado oil with onion until tender and lightly golden, about 5 minutes.

5. Stir milk and chicken broth into the pot along with 1 teaspoon sea salt, white pepper, and bay leaf then bring to a simmer.

6. Add roasted cauliflower and simmer 10-15 minutes until cauliflower is falling apart.

7. While that is simmering, stir together all chimichurri ingredients and set them aside.

8. Remove soup from heat, remove bay leaf, then blend using an immersion blender or in batches in a blender until smooth.

9. Taste and add more salt, pepper, or chicken broth to your preference. Keep hot.

10. In a skillet over medium heat, sauté Olli Salumeria cubes until edges are golden and crispy.

11. Place on a paper towel to remove extra fat.

12. Top soup with chimichurri and Olli Salumeria “Croutons.”