Roasted Cauliflower Soup with a Kick

This recipe is adapted from a Closet Cooking recipe that I came across on Pinterest (love me some Pinterest!) I know it's not really the season for soup, but I often find great ideas for recipes on Pinterest and have to just go with it when the spirit moves me—usually, you can take out the oils and swap in healthier options for cheeses, eggs and cream. Which is just about all I did here:

1 small head cauliflower, cut into florets
salt & pepper to taste
1 medium onion, diced
2 cloves garlic, chopped
1 tablespoon thyme, chopped
1T. Better than Bouillion No-Chicken Base
3c. water
1 1/2 c. Cabot 75% fat free white cheddar, shredded
1 cup almond milk
pepper
chili flakes

Preheat oven to 400F. Spread the cauliflower florets in a single layer on a baking sheet and season with salt and pepper. Roast the cauliflower in the oven until lightly golden brown, about 20 minutes. (Keep an eye on it though; without the oil, it can dry out and get too brown too fast.)

Prep a skillet with non-stick spray; add the onion and saute until tender, about 5-7 minutes. Then add the garlic and thyme and saute until fragrant, about a minute.
Add the no-chicken base, water and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Puree the soup using an immersion blender until it's smooth and thick. Mix in the cheese, let it melt and season with pepper. Then just mix in the almond milk, remove from heat, and serve with a dash of fresh chili flakes on top for a nice kick.

Divide this into 2 big, hearty servings, and enjoy with an ounce of low fat cheese on the side. Or, have 1/4c of fat free ricotta mixed with cinnamon and stevia for a little dessert to make up your 27g. Happy eating!