Roasted cauliflower & garlic creamy soup (vegan)

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, roasted cauliflower & garlic creamy soup (vegan). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Roasting cauliflower in the oven makes it crunchy and the mixture of salt, brown sugar, and curry powder adds a slightly sweet flavor. Something magical happens to cauliflower when it's roasted. It starts out raw and crisp, becomes soft and tender, and ends up caramelized and delectable—simply put, it's flavor transformed. Sure, you could sauté it, steam it, use it as rice, or even eat it raw in a salad, but cauliflower is truly at its best when it's roasted.

Roasted cauliflower & garlic creamy soup (vegan) is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Roasted cauliflower & garlic creamy soup (vegan) is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular 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 cook that.

The ingredients needed to make Roasted cauliflower & garlic creamy soup (vegan):
  1. Make ready 1 cauliflower head
  2. Make ready 2 medium potatos
  3. Make ready 1 large garlic clove
  4. Make ready 2 tablespoon tahini
  5. Prepare 1 liter vegetable broth
  6. Get 1⁄2 cup unsweetened almond milk
  7. Get to taste fresh ground black pepper

Seasoned with a wonderful blend of herbs, this side is easy enough for weeknight dinners. It's one of the best baked cauliflower recipes I've found. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables.

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!

Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. Toss cauliflower until seasonings are well distributed. Cauliflower should be a dark, golden brown when baking is completed.

So that is going to wrap this up with this special food roasted cauliflower & garlic creamy soup (vegan) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!