Velouté de Choux-Fleur

Ingredients

• 1 large cauliflower
• 1 medium onion
• 4 cups vegetable broth
• 1 cup coconut cream
• 1 teaspoon nutmeg
• 2 tablespoons chives
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut the cauliflower into small florets. Place half of the florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes until golden brown.

3. 3

   While the cauliflower is roasting, finely chop the onion and garlic.

4. 4

   In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until the onion is translucent.

5. 5

   Add the remaining cauliflower florets to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the cauliflower is tender.

6. 6

   Remove the pot from heat and stir in the coconut cream and nutmeg. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.

7. 7

   Return the pureed soup to the pot, and season with additional salt and pepper to taste. Heat gently over low heat until warmed through.

8. 8

   Serve the velouté in bowls, garnished with the roasted cauliflower florets and a sprinkle of chopped chives.