Medium cauliflower, cut into florets
2 1/2 cups yams (sweet potatoes), large dice
3 garlic cloves, peeled
2 tablespoons olive oil, plus more for drizzling
1 tablespoon coconut oil
1 onion, chopped
Fresh thyme leaves
3 cups vegetable stock
1/2 cup non-dairy milk
salt and freshly ground black pepper, to taste
Preheat oven to 400°F.
Line a baking sheet with sides with parchment paper.
Place cauliflower florets, yams, and garlic cloves in pan.
Add 2 tablespoons olive oil and season with salt and black pepper.
Toss to mix.
Roast for 20 minutes, or until florets are golden.
Heat coconut oil in a sauté pan.
Add chopped onion and sauté until soft.
Chop thyme leaves, measuring 1 tablespoon.
Add to pan, stir.
Place vegetable stock, roasted cauliflower mixture, onion mixture into a slow cooker.
Cook on high for 1 hour, until cauliflower florets and yams are soft.
Using an immersible blender or pour into a blender when cool, puree until smooth.
Add 1/2 cup non-dairy milk and puree.
Season with salt and pepper, drizzle with olive oil and finely chopped thyme leaves.
Note: Can use a Dutch oven or stock pot instead of slow cooker.