1 head cauliflower, broken into florets
2 medium onions, peeled and quartered
6 garlic cloves, peeled and left whole
2 tablespoons olive oil
1-1/2 teaspoons kosher salt
3/4 teaspoon black pepper
4 cups gluten free vegetable* or chicken stock
Cilantro leaves for garnish if desired
1/2 cup heavy cream or full fat coconut milk*
1/2 cup SunButter, any smooth variety
2 tablespoons chili garlic sauce plus more for garnish
*Can be made vegan with vegetable stock and coconut milk
Heat oven to 425°F.
Place the cauliflower florets, onions, and garlic on a rimmed baking sheet. Drizzle with the olive oil, add the salt and pepper and toss to coat. Roast for 30 minutes, turning the vegetables once, or until tender and beginning to brown. Place roasted vegetables in a food processor and puree. Add the stock, process for 30 seconds and pour into a saucepan. Bring to a simmer and cook, stirring occasionally, until heated through.
Whisk together the heavy cream (or coconut milk), SunButter, chili garlic sauce and 2 tablespoons of water. Add half the mixture to the soup, stir and continue simmering for another minute or two.
Serve the soup drizzled with the remaining SunButter cream. Add additional chili garlic sauce and cilantro leaves if desired.