Ingredients:

• 1 medium head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 can (15 oz) no-salt-added white beans (cannellini or navy beans), drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional for depth)
• 2 tablespoons chopped fresh chives (for garnish)
• 1 teaspoon truffle oil (optional but highly recommended)

Instructions:

1. Roast cauliflower: Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil and roast for 20–25 minutes until golden and tender.
2. Sauté aromatics: In a large pot, sauté onion and garlic over medium heat until soft and fragrant (about 5 minutes).
3. Simmer: Add roasted cauliflower, white beans, broth, thyme, black pepper, and paprika. Simmer for 10–15 minutes.
4. Blend: Use an immersion blender to puree the soup until silky smooth (or carefully blend in batches).
5. Finish: Ladle soup into bowls. Drizzle a few drops of truffle oil over each serving and sprinkle with chopped chives.