Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, roasted cauliflower & garlic creamy soup (vegan). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Roasted cauliflower & garlic creamy soup (vegan) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Roasted cauliflower & garlic creamy soup (vegan) is something that I have loved my whole life. They’re fine and they look wonderful.
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To begin with this recipe, we have to first prepare a few ingredients. You can have roasted cauliflower & garlic creamy soup (vegan) using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Roasted cauliflower & garlic creamy soup (vegan):
- Get 1 cauliflower head
- Get 2 medium potatos
- Take 1 large garlic clove
- Prepare 2 tablespoon tahini
- Take 1 liter vegetable broth
- Get 1/2 cup unsweetened almond milk
- Get to taste fresh ground black pepper
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. Wash and prep an average-sized cauliflower into evenly sized small florets and drizzle it with three to four tablespoons olive oil (be generous, not stingy here), then season with salt and pepper. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan.
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!
Wash and prep an average-sized cauliflower into evenly sized small florets and drizzle it with three to four tablespoons olive oil (be generous, not stingy here), then season with salt and pepper. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. 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. When roasted, cauliflower becomes nutty and buttery, but without any nuts or butter.
So that’s going to wrap this up for this exceptional food roasted cauliflower & garlic creamy soup (vegan) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
