Raw vegetables are delicious, but you’ll get more out of them if you cook them first.
Find out why you should cook carrots and tomatoes before eating them.
Preparation: 15 minutes | cooking 40 minutes | Serves 4
3 cloves garlic, sliced
2 tablespoons olive oil
1 small head cauliflower, chopped
5 cups vegetable broth (I changed it from low-sodium chicken broth)
1 tablespoon thyme leaves
kosher salt and black pepper
Cook the garlic in the oil in a large pot over medium heat, stirring, until golden, 2 to 3 minutes; remove and reserve the garlic. To the pot, add the cauliflower, vegetable broth, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Simmer until tender, 15 to 20 minutes. Transfer the mixture to a blender and puree until smooth. Top with the garlic, a drizzle of olive oil, and additional thyme before serving.
This lovely recipe is from Real Simple >>>