Cauliflower is becoming more and more popular. Turning a cauliflower head into rice is probably the most popular way to eat it- especially since people are obsessing over low-carb diets. I’m keeping this recipe simple and classic with a twist by turning cauliflower into soup! I know some people prefer to have smooth soups but I like mine to have some texture. Therefore, I didn’t puree it as long in the blender. I also added veggies on top for an extra bite. Cauliflower has about 11 grams of protein and 12 grams of fiber. It’s exceptionally high in vitamin C & A. This will pair nicely with my Kale & White Bean Saute or my Smoky Chickpea Salad!
Ingredients Roasted Cauliflower
- 1 medium Cauliflower
- 1 tbsp coconut oil
- 2 garlic clove, minced
- Salt & Pepper, to taste
- 2-3 shallot, diced
- 1 large zucchini, chopped
- 2 cups water
- 2 cups hemp milk (or any milk)
- 1 veggie cube*
- 2 tbsp nutritional yeast, optional
*If you don’t have a veggie cube just use veggie broth instead of the water & the cube.
- Pre-heat the oven to 450 degrees Fahrenheit.
- Chop the cauliflower into small florets then toss in oil, garlic, salt & pepper.
- On a baking sheet, lined with parchment, place the baking tray in the oven for 15 minutes.
- In a medium pan, add a bit of coconut oil and caramelize the onion. Now add the zucchini and sauté for 5-10 minutes, on medium-low heat.
- In a large blender or food processor add the cauliflower, water, milk, the veggie cube and nutritional yeast, if using. Blend until smooth or at desired consistency. Taste for salt. (Note: Adding the liquid may have cooled the soup so you can heat it up for a few minutes if you like).
- Add the soup to a bowl, desired amount, and top with the caramelized zucchini & onion.