Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted cauliflower & garlic creamy soup (vegan). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Place cauliflower in a single layer onto the prepared baking tray. Remove from the oven when tender and golden brown. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter.
Roasted cauliflower & garlic creamy soup (vegan) is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Roasted cauliflower & garlic creamy soup (vegan) is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook 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):
- Make ready 1 cauliflower head
- Prepare 2 medium potatos
- Make ready 1 large garlic clove
- Get 2 tablespoon tahini
- Prepare 1 liter vegetable broth
- Take 1/2 cup unsweetened almond milk
- Take to taste fresh ground black pepper
When roasted, cauliflower becomes nutty and buttery, but without any nuts or butter. Roasted, it is the perfect vehicle for garlic, olive oil, lemon and Parmesan. I grew up with basic steamed cauliflower, which is fine and good and sometimes all that you need. But if you've never had roasted cauliflower, I urge you to try it!
Instructions 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!
I grew up with basic steamed cauliflower, which is fine and good and sometimes all that you need. But if you've never had roasted cauliflower, I urge you to try it! Roasted cauliflower à la Yotam Ottolenghi. Photograph: Felicity Cloake for the Guardian. Trim off the outer leaves completely, as Julia Moskin recommends in the New York Times, and you will miss.
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