Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roasted cauliflower & garlic creamy soup (vegan). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Roasted cauliflower is delicious whether you do cauliflower steaks, popcorn or roast it whole. Find recipes for roasted cauliflower topped with parmesan, curry, or garlic for the win. Get Roasted Cauliflower Recipe from Food Network.
Roasted cauliflower & garlic creamy soup (vegan) is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Roasted cauliflower & garlic creamy soup (vegan) is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have roasted cauliflower & garlic creamy soup (vegan) using 7 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Roasted cauliflower & garlic creamy soup (vegan):
- Take 1 cauliflower head
- Take 2 medium potatos
- Prepare 1 large garlic clove
- Get 2 tablespoon tahini
- Take 1 liter vegetable broth
- Make ready 1/2 cup unsweetened almond milk
- Make ready to taste fresh ground black pepper
Learn How to make this vegetable in the oven so it comes out perfectly tender and ultra crispy every time. Add your favorite Indian curry seasoning, Italian Parmesan blend, or Taco seasoning mix to change it up! Want a few other healthy cauliflower recipes? Roasted cauliflower can be served warm or at room temperature.
Instructions to make Roasted cauliflower & garlic creamy soup (vegan):
- Preheat the oven at 375°.
- Peel and dice the potatos. Cook in microwave in little bit of water till tender. Drain water, put aside and let cool down.
- Wash and cut the cauliflower in small florets. Put in large bowl.
- Mince the garlic and add to the bowl with the cauliflower florets and 2 tablespoon of tahini. Mix till all the florets are well covered in tahini.
- Lay on baking sheet covered with parchemin paper, sprinkle with fresh ground black pepper and roast in oven for about 20 minutes or till cauliflower is tender, making sure it gets golden brown but not burned.
- Once this is done, transfert in food processor with the cooked potatos and the vegetable broth. Pulse till smooth.
- Add almond milk little at a time in food processor while its working, till you get consistency desired. You might need more or less than 1/2 cup mentionned above.
- Reheat in pot on stove top or in microwave, as you wish.
- Serve hot with pita bread, babaganouj or hummus.
- Enjoy!
It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower. Spread cauliflower into an even layer on a large baking sheet, making sure to not overcrowd the pan. In a large bowl, combine all ingredients; toss to coat.
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