5 cups/455 g small cauliflower florets (from 1 small head)
1 large yellow onion, cut into 1⁄4-inch/0.65 cm dice
8 garlic cloves, minced
2 teaspoons coarsely chopped fresh oregano leaves
2 teaspoons coarsely chopped fresh sage leaves
4 cups/950 mL organic reduced-sodium chicken or vegetable stock
Fine sea salt to taste
Freshly ground black pepper to taste
3 tablespoons Roasted Garlic Oil
In a large saucepan or small stockpot over medium heat, heat the olive oil. Add the cauliflower and cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
Stir in the onion, garlic, oregano, and sage and cook, stirring occasionally, until the onion is very tender and the entire mixture is beginning to brown, 8 to 10 minutes.
Add the stock, scraping up any browned bits on the bottom of the pot. Bring to a boil, lower the heat to a simmer, and cook until the cauliflower is very ten- der, about 5 minutes.
Working in batches if necessary, transfer the soup to a blender or food proces- sor, or use an immersion blender, and puree (be careful—the mixture will be hot), scraping down the bowl or jar as necessary.
Reheat the soup if necessary and add salt and pepper to taste. Serve hot, driz- zled with the garlic oil.