Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted cauliflower & garlic creamy soup (vegan). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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 meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Roasted cauliflower & garlic creamy soup (vegan) is something which I’ve loved my entire life.
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):
- Take 1 cauliflower head
- Get 2 medium potatos
- Make ready 1 large garlic clove
- Make ready 2 tablespoon tahini
- Prepare 1 liter vegetable broth
- Take 1/2 cup unsweetened almond milk
- Prepare to taste fresh ground black pepper
Then there's a thin, lacy coating of Parmesan that bakes. 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?
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!
Trim head of cauliflower and cut into bite-sized florets. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. Spread cauliflower into an even layer on a large baking sheet, making sure to not overcrowd the pan. Drizzle with oil and toss with red pepper flakes, salt, and pepper.
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