Ingrédients

• 1 tête de choux-fleur
• 1 oignon
• Flocons de piments forts
• 30 ml d'huile d'olive
• Ail
• Sel de mer et poivre
• Thym
• 1 tasse (30 g) d'épinards
• 1/2 tasse (125 ml) unsweetened almond milk
• 1 tasse (250 ml) low sodium vegetable broth

Préparation

Preheat the oven to 425 F (218 C). Cut cauliflower into florets and slice the onion. Spread on roasting pan. Toss the cauliflower and onion with the olive oil, garlic, and red pepper flakes on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Combine all ingredients (except garnish) in a food processor or high powered blender and blend or process on high for 2-3 minutes or until well mixed. In a medium to large stockpot heat the blended soup over medium for 10-15 minutes or until warmed. Serve with garnish and enjoy! Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 4