KTA's Quick & 'Ono Recipe: Roasted Cauliflower Bisque

Preheat the oven to 425°F (220°C).

Toss the cauliflower florets with olive oil, salt, and pepper in a large bowl.

Spread the cauliflower on a baking sheet and roast for 25-30 minutes, until golden brown and tender.

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic and smoked paprika, cooking for an additional minute until fragrant.

Pour in the vegetable broth and bring to a simmer.

Add the roasted cauliflower to the pot and stir to combine.

Blend the mixture using an immersion blender until smooth. Alternatively, transfer to a blender in batches and blend until creamy.

Stir in the coconut milk and nutmeg, and heat through for another 5 minutes.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

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