Ingredients
Scale
- 1 large head of cauliflower, chopped into florets
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin (optional)
- Salt and pepper, to taste
- 1/2 cup unsweetened almond milk (or any milk of choice)
- Fresh herbs (like parsley or chives) for garnish
- Optional toppings: roasted nuts, croutons, or a drizzle of olive oil
Instructions
Step 1: Roast the Cauliflower
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Cauliflower: On a baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer.
- Roast: Roast in the preheated oven for 20-25 minutes, or until the cauliflower is golden brown and tender, stirring halfway through.
Step 2: Sauté Aromatics
- Heat Remaining Oil: In a large pot, heat the remaining tablespoon of olive oil over medium heat.
- Add Onion and Garlic: Add the diced onion and sauté for about 5 minutes until translucent. Then, add the minced garlic and cumin (if using) and cook for another 1-2 minutes until fragrant.
Step 3: Combine and Blend
- Add Broth and Cauliflower: Once the cauliflower is roasted, add it to the pot along with the vegetable broth. Bring to a simmer and cook for about 5-10 minutes.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a regular blender in batches, blending until creamy.
- Stir in Milk: Return the blended soup to the pot, stir in the almond milk, and heat through. Adjust seasoning with salt and pepper to taste.
Step 4: Serve
- Garnish: Ladle the soup into bowls and garnish with fresh herbs and any optional toppings like roasted nuts or croutons.
- Enjoy: Serve warm and enjoy the comforting flavors of roasted cauliflower!