Easy and delicious, low-carb, no-dairy, cauliflower soup. Hit that thing with some hot sauce, if you like.

Ingredients

• 1 medium head cauliflower, cut into florets

• 3 tablespoons extra-virgin olive oil, divided

• 1 small onion, diced

• 2 cloves garlic, sliced, or more to taste

• 4 cups chicken broth

• 1 sprig fresh rosemary, leaves removed and chopped

• salt and ground black pepper to taste

• ¼ cup raw cashews

• 1 tablespoon tahini

• ¼ avocado

Directions

• Step 1

  Place cauliflower florets into a bowl of lightly salted water and soak for 20 minutes.

• Step 2

  Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

• Step 3

  Broil in the preheated oven until brown on top, 20 to 30 minutes.

• Step 4

  Meanwhile, heat remaining oil in a soup pot over medium-high heat. Saute onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add broth, rosemary, salt, and pepper. Let simmer until cauliflower is ready.

• Step 5

  Stir cauliflower into the broth with cashews and tahini. Bring to a boil; reduce heat and let simmer for 10 to 15 minutes. Let cool for 5 minutes. Add avocado and blend using an immersion blender. Serve.