Creamy Cauliflower soup (No dairy)



1 large head of cauliflower
3 cloves garlic
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 medium onion, diced
2 small celery ribs, diced
3 1/2 cups vegetable broth

2 tablespoons Mrs. Dash garlic and herb
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 cup Dayia Mozzarella
Salt and freshly ground black pepper, to taste


1. Preheat your oven to 400 degrees F. Toss the cauliflower and garlic cloves in the olive oil, salt, and pepper until covered. Place cauliflower and garlic on a large baking sheet lined with foil. Roast the cauliflower for about 25 minutes. Set aside.

2. Next heat the olive oil in a large sauce pan and add the onion and celery. Heat over medium temperature and saute until tender, about 5-7 minutes.  Add the garlic, roasted cauliflower, vegetable broth, thyme, and rosemary and bring to a boil. Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.

3. Lastly blend the soup until smooth using either a conventional blender in batches, or use an immersion blender . Add the Dayia and stir until completely melted and smooth. Season with salt and pepper and remove from heat. Serve and enjoy =)

Inspired by Two Peas & their pod Roasted cauliflower and cheddar soup


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