- 1 head cauliflower
- 3 large carrots
- Extra virgin olive oil
- 1 cup vegetable stock
- 1 1/2 cups almond milk (or any other milk of your choice)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon oregano
1. Preheat oven to 375 degrees. Place cauliflower and and carrots on a foil cookie sheet with a drizzle of extra virgin olive oil and cracked pepper for 20 minutes or until slightly browned).
2. Transfer vegetables to a large pot and add the vegetable stock and milk. Add the cinnamon and oregano. Bring to a boil and simmer until the vegetables are soft.
3. Remove from heat and blend. Add more milk if consistency is too thick.