Low-Carb Roasted Cauliflower Soup Recipe

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

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

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

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.

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.