Roasted cauliflower & garlic creamy soup (vegan)

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, roasted cauliflower & garlic creamy soup (vegan). One of my favorites food recipes. This time, I will 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 popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Roasted cauliflower & garlic creamy soup (vegan) is something which I’ve loved my entire life.

To begin with this particular 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 can achieve that.

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

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