Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make 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.
Roasted cauliflower & garlic creamy soup (vegan) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Roasted cauliflower & garlic creamy soup (vegan) is something that I’ve loved my entire life.
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. Roasted Cauliflower Roasting is a simple way to prepare cauliflower. Seasoned with a wonderful blend of herbs, this side is easy enough for weeknight dinners.
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 cook that.
The ingredients needed to make Roasted cauliflower & garlic creamy soup (vegan):
- Get 1 cauliflower head
- Make ready 2 medium potatos
- Get 1 large garlic clove
- Get 2 tablespoon tahini
- Get 1 liter vegetable broth
- Make ready 1/2 cup unsweetened almond milk
- Make ready to taste fresh ground black pepper
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. 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.
Steps 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!
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. Trim head of cauliflower and cut into bite-sized florets.
So that is going to wrap this up for this special food roasted cauliflower & garlic creamy soup (vegan) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
