Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, roasted cauliflower & garlic creamy soup (vegan). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Roasted cauliflower & garlic creamy soup (vegan) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Roasted cauliflower & garlic creamy soup (vegan) is something that I’ve loved my whole life. They are fine and they look wonderful.
Mediterranean Roasted Cauliflower with Olives This cauliflower medley is a great way to perk up your menu. It can be served warm as a side dish, or at room temperature and tossed with romaine lettuce as a salad. Warming the herbs and garlic in the oil prior to tossing with the veggies helps their flavor bloom. Something magical happens to cauliflower when it's roasted.
To begin with this recipe, we have to prepare a few components. 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):
- Take 1 cauliflower head
- Make ready 2 medium potatos
- Prepare 1 large garlic clove
- Get 2 tablespoon tahini
- Get 1 liter vegetable broth
- Get 1/2 cup unsweetened almond milk
- Make ready 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):
- 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!
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. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
So that’s going to wrap it up for this exceptional food roasted cauliflower & garlic creamy soup (vegan) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
