Preheat oven to 400 degrees F.
Cut the top off the head of garlic, revealing a small portion of each clove.
Lightly drizzle with olive oil and wrap in aluminum foil.
Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.
Bake the cauliflower and garlic for 30 minutes.
Heat remaining olive oil in a large pot over medium-high heat.
Add onions.
Add carrots and celery. Cook for a few minutes.
Add KOS, paprika, salt, and vegetable broth, and bring to a boil.
Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)
Bring to a boil, reduce heat and simmer for 10-15 minutes.
Remove from heat and puree until smooth with a hand held blender.
Bring to a boil, reduce heat and simmer for 2-3 minutes.
Serve topped with any leftover roasted cauliflower florets and chopped parsley.
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Ingredients
Directions
Preheat oven to 400 degrees F.
Cut the top off the head of garlic, revealing a small portion of each clove.
Lightly drizzle with olive oil and wrap in aluminum foil.
Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.
Bake the cauliflower and garlic for 30 minutes.
Heat remaining olive oil in a large pot over medium-high heat.
Add onions.
Add carrots and celery. Cook for a few minutes.
Add KOS, paprika, salt, and vegetable broth, and bring to a boil.
Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)
Bring to a boil, reduce heat and simmer for 10-15 minutes.
Remove from heat and puree until smooth with a hand held blender.
Bring to a boil, reduce heat and simmer for 2-3 minutes.
Serve topped with any leftover roasted cauliflower florets and chopped parsley.
