2 tablespoons extra-virgin olive oil, divided
1 small onion, diced
3 cloves garlic, peeled and minced
1 small head cauliflower, cored and diced
~ 4 cups vegetable broth or water
1 big handful dulse sea vegetable, separated into single layer leaves
a few sprigs parsley, for garnish
Heat soup pot over medium heat for 2 minutes. Add 1 tablespoon olive oil, onion, and generous pinch sea salt. Sauté about 5 minutes.
Add garlic, cauliflower, and another pinch sea salt. Sauté a few minutes more.
Add enough vegetable broth or water to just cover the vegetables. Bring to a boil, cover, turn to low, and simmer 6-8 minutes or until cauliflower is soft.
Meanwhile, heat skillet over medium heat, add 1 tablespoon olive oil and dulse pieces. Toast on both sides, until dulse is crispy. Place dulse on a plate to cool.
Blend soup in high speed blender or right in the pot with an immersion blender. Add a little more broth if needed to achieve desired consistency. Taste for seasonings and add a little more sea salt if needed.
Garnish each bowl of soup with dulse and parsley.