Ingredients

The following ingredients have 6 Servings
  • 1 head cauliflower (large, washed and cut into chunks)
  • 5 large red peppers (stems and cores removed, cut in half)
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 large onion (diced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 5 cups vegetable stock ((can use chicken stock, if desired))

Instruction

  • Preheat your oven to 400 degrees Fahrenheit.
  • Place the cauliflower pieces and red pepper pieces on a large baking sheet and toss in one tablespoon of the olive oil and the salt and pepper.
  • Roast for 25 minutes at 400 degrees Fahrenheit.
  • When the vegetables are almost finished roasting, heat a large pot over medium-low heat, adding the other tablespoon of olive oil.
  • Add the onion, garlic, thyme, and paprika and cook until the onions are translucent.
  • Add the roasted vegetables, along with the vegetable stock, and stir well to combine.
  • Cook for about 15 minutes, then puree in batches (or use a hand-held blender).
  • Serve with a drizzle of coconut cream (if desired).