* 1 head cauliflower, cut into 1-inch florets * 1 tsp smoked paprika * 1/2 tsp ground coriander * 1/2 tsp thyme * Kosher salt to taste * White pepper to taste * 1 tbsp avocado oil
**Soup Base**
* 1 tbsp avocado oil * 1 medium onion, diced * 8-10 cloves garlic, crushed with a garlic press * 6 leaves of sage, finely chopped * 1 medium sweet potato, cubed into 1-inch pieces * 1,15 oz can cannellini beans, drained and rinsed * 4 cups vegetable broth * 1 tsp smoked paprika * 1 tsp ground coriander * 1 tsp fresh thyme * 1 bay leaf * 6 leaves of lacinato kale, stems removed and finely chopped
**Gremolata**
* 1/2 cup fresh parsley, finely chopped * Juice and zest of 1 lemon * 1 garlic clove, grated
###Instructions
1. Preheat oven to 425F. Place cauliflower on a baking tray then top with paprika, coriander, thyme, and a generous pinch of salt and pepper. Drizzle with oil then toss together to coat. Arrange cauliflower cut side down on the tray in a single layer then bake on the bottom rack for 30 mins, flipping halfway.
1. Heat a Dutch oven over medium heat then add the remaining oil. Once hot, add onions with a pinch of salt and sauté until softened.
1. Stir in the garlic and sage then sauté until fragrant.
1. Add in the sweet potato, beans, vegetable broth, paprika, coriander, thyme and bay leaf. Stir well to combine then bring to a boil. Reduce to a simmer then cover and cook for 20 mins or until the sweet potato is soft.
1. Remove the bay leaf then stir in half the roasted cauliflower and simmer again for 4 mins. To make your soup creamier, blend up 1/3 of the soup (I used an immersion blender).
1. Stir in the kale to wilt then remove from heat.
1. For the gremolata, add the finely chopped parsley, lemon zest, 1 grated clove of garlic, and a pinch of salt to a small bowl to combine.
1. To finish the soup, stir in the lemon juice. Serve with some of the gremolata and some crusty bread.
1 Comment
###Ingredients
**Roasted Cauliflower**
* 1 head cauliflower, cut into 1-inch florets
* 1 tsp smoked paprika
* 1/2 tsp ground coriander
* 1/2 tsp thyme
* Kosher salt to taste
* White pepper to taste
* 1 tbsp avocado oil
**Soup Base**
* 1 tbsp avocado oil
* 1 medium onion, diced
* 8-10 cloves garlic, crushed with a garlic press
* 6 leaves of sage, finely chopped
* 1 medium sweet potato, cubed into 1-inch pieces
* 1,15 oz can cannellini beans, drained and rinsed
* 4 cups vegetable broth
* 1 tsp smoked paprika
* 1 tsp ground coriander
* 1 tsp fresh thyme
* 1 bay leaf
* 6 leaves of lacinato kale, stems removed and finely chopped
**Gremolata**
* 1/2 cup fresh parsley, finely chopped
* Juice and zest of 1 lemon
* 1 garlic clove, grated
###Instructions
1. Preheat oven to 425F. Place cauliflower on a baking tray then top with paprika, coriander, thyme, and a generous pinch of salt and pepper. Drizzle with oil then toss together to coat. Arrange cauliflower cut side down on the tray in a single layer then bake on the bottom rack for 30 mins, flipping halfway.
1. Heat a Dutch oven over medium heat then add the remaining oil. Once hot, add onions with a pinch of salt and sauté until softened.
1. Stir in the garlic and sage then sauté until fragrant.
1. Add in the sweet potato, beans, vegetable broth, paprika, coriander, thyme and bay leaf. Stir well to combine then bring to a boil. Reduce to a simmer then cover and cook for 20 mins or until the sweet potato is soft.
1. Remove the bay leaf then stir in half the roasted cauliflower and simmer again for 4 mins. To make your soup creamier, blend up 1/3 of the soup (I used an immersion blender).
1. Stir in the kale to wilt then remove from heat.
1. For the gremolata, add the finely chopped parsley, lemon zest, 1 grated clove of garlic, and a pinch of salt to a small bowl to combine.
1. To finish the soup, stir in the lemon juice. Serve with some of the gremolata and some crusty bread.
[Source](https://www.instagram.com/reel/Cx9JOejMtrj/)