Oh hey. So, I LOVE cauliflower and make cauliflower soup all throughout winter, but this is the first time I’ve used fresh ginger – and it turned out really well. A little spicy because of the ginger & garlic, which is why I decided to use fresh avocado as a garnish. The cool avocado mellows the ginger & garlic nicely (takes the place of a piece of bread on the side).
- one head of cauliflower
- fresh ginger found at the farmer’s market but any grocery store should have it. Not sure what it looks like?
- one med. sized yellow or white onion
- fresh garlic 2- 3 cloves
- olive oil
- sea salt, pepper, cayenne pepper (if you want)
Heat oven to 345 degrees-
1. Cut the cauliflower into florets (or smaller if you prefer) and put them in a cooking pan, casserole dish, whatever you want. Add a splash of water and drizzle olive oil on the top, so it doesn’t dry out.
2. Put in the oven for 45-60 minutes (or until they’re soft when you stick with a fork or knife). If you want them to cook faster, put foil on top of them. Feel free to stir them every 30 minutes so they cook pretty evenly.
3. Chop up your onion and sauté in a medium sized pan (heat to medium, add some olive oil and a splash of water, then the onion. Make sure to stir the onions so they don’t stick to the bottom of the pan, and continue cooking until they look a little translucent).
4. Peel the ginger (like you would a potato- just cut off the skin of the ginger) then chop it up roughly. Only need about 2x2inches of it once peeled.
5. Peel & chop your garlic cloves
6. Once the cauliflower is cooked to your liking, let it cool for a bit (or if you don’t care, start chopping now). Once you’re ready, chop the soft cauliflower into smaller pieces.
7. Add all ingredients to your blender and add a cup of water and a few tablespoons of olive oil (I used my magic bullet but anything that will blend it works). You may need to do two batches, so do that if needed.
8. Once all blended put it back in a pot to mix it all together and heat up again.
When you’re ready, serve with some ground pepper on top and sliced avocado. Enjoy!