Ingredients
- 1 head garlic
- 4 Tbsp. olive oil, divided
- 1 head cauliflower, chopped
- 1 small yellow onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 2 tsp. smoked paprika (optional)
- ½ tsp. salt
- 4 cups low-sodium vegetable broth
- 1 (13.5 oz.) can unsweetened, low-fat coconut milk
- 2 Tbsp. nutritional yeast
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Instructions
- Preheat oven to 400ºF.
- Slice the top off the head of garlic, exposing the tip of every clove. Lightly drizzle with half a tablespoon of olive oil. Wrap the head in aluminum foil and roast until tender (30 minutes).
- While the garlic roasts, toss the cauliflower with 2 tablespoons of olive oil. Spread the cauliflower in a single layer on a baking sheet. Roast in the oven with the garlic until tender (15 minutes).
- While cauliflower and garlic roast, heat remaining olive oil in a large pot over medium-high heat. Add onions and cook until translucent (3-5 minutes).
- Add carrots and celery. Cook until celery starts to soften (2-3 minutes). Add paprika, if using, and salt. Add broth and bring to a boil.
- When the garlic and cauliflower are done, remove the garlic from the foil and squeeze out the individual cloves. Add cauliflower and garlic to the pot and return to a simmer. Cook until vegetables are soft (10-15 minutes).
- Puree cheese sauce using an immersion blender or in a regular blender working in small batches with the open vent hole covered loosely by a kitchen towel. Stir in coconut milk and nutritional yeast. Heat to desired temperature and serve hot.