Preheat oven to 425. On a large baking tray lined with parchment paper, spread cauliflower and garlic cloves. Place in oven and dry roast cauliflower and garlic for 30 to 40 min, or until cauliflower is flecked with golden-brown hue. On the stove top (about 10 min before cauliflower is ready) heat oil in a large stock pot or dutch oven over med-low heat. Add onion and thyme sprigs and sauté for 5 to 7 min or until onion is soft and translucent (stirring occasionally). When cauliflower and garlic have finished roasting, add to stock pot with broth/water. Increase heat to med-high and bring to boil. Reduce heat, cover, and simmer for 15 min. Remove from heat, and remove thyme sprigs. Use immersion blender or blender to purée soup. Keep blending until desired texture is achieved. Incorporate almond milk, nutritional yeast, apple cider vinegar, sea salt, and black pepper. Blend well. Taste and adjust seasoning. Ladle soup into bowls. Serve warm with Cali’flour Foods Crisps. Enjoy!
We have a great recipe to make crisps out of our delicious pizza crusts! Please click HERE
to learn how!