Roasted cauliflower & garlic creamy soup (vegan)

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted cauliflower & garlic creamy soup (vegan). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Add roast cauliflower to chicken for the perfect partnership. Update cauliflower cheese by topping cauliflower steaks with prosciutto and melted gruyère and taleggio cheese, to serve solo or. Put the cauliflower and cashew nuts in a roasting tin and pour over the lime and garlic mixture, mixing thoroughly. In a small bowl mix together salt, brown sugar and curry powder.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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):
  1. Prepare 1 cauliflower head
  2. Take 2 medium potatos
  3. Get 1 large garlic clove
  4. Get 2 tablespoon tahini
  5. Make ready 1 liter vegetable broth
  6. Take 1⁄2 cup unsweetened almond milk
  7. Prepare to taste fresh ground black pepper

Drizzle over the sherry and squeeze the lemon juice on top. Place the cauliflower, garlic and bay leaves in a large bowl, toss with the oil, zest and juice and season generously. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter.

Steps to make Roasted cauliflower & garlic creamy soup (vegan):
  1. Preheat the oven at 375°.
  2. Peel and dice the potatos. Cook in microwave in little bit of water till tender. Drain water, put aside and let cool down.
  3. Wash and cut the cauliflower in small florets. Put in large bowl.
  4. 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.
  5. 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.
  6. Once this is done, transfert in food processor with the cooked potatos and the vegetable broth. Pulse till smooth.
  7. 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.
  8. Reheat in pot on stove top or in microwave, as you wish.
  9. Serve hot with pita bread, babaganouj or hummus.
  10. Enjoy!

Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. Add the cauliflower, stirring to coat. Use a fork to test for doneness; the tines should easily pierce the cauliflower when done. Put the cauliflower into an ovenproof dish and season with a pinch of salt and pepper.

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