Servings: 6

2 heads garlic, separated into cloves, peels left on 2 heads garlic, separated into cloves, peels left on
1 head cauliflower, cut into florets 1 head cauliflower, cut into florets
8 T coconut oil, divided into 2 serv of 4 T 8 T coconut oil, divided into 2 serv of 4 T
2 tsp unrefined sea salt 2 tsp unrefined sea salt
2 tsp dried basil 2 tsp dried basil
2 tsp dried rosemary 2 tsp dried rosemary
2 large yellow onions, peeled and chopped 2 large yellow onions, peeled and chopped
4 cups bone broth or purchased stock 4 cups bone broth or purchased stock

Preheat oven to 400°F.
Place cauliflower florets and garlic cloves in mixing bowl.
Add 4 T coconut oil (melt it if necessary) and pour over vegetables.
Toss to coat.
Place vegetables on a roasting pan or baking sheet.
Roast for 30 to 40 minutes.
Meanwhile, in a Dutch oven, place remaining coconut oil and heat over med-high heat.
Add onions and sauté until soft, about 5 minutes.
Add basil and rosemary and bone broth.
Bring to a boil.
Add roasted cauliflower to boiling broth.
Squeeze roasted garlic into pot, discard skins.
Heat through for 8 minutes.
Reduce heat and blend with immersion blender.

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