Creamy Cauliflower Soup

GET RECIPE: https://theplantbasedschool.com/cauli...

This roasted cauliflower soup has a beautiful nutty flavor and irresistible creamy texture, and it will remind you of delicious Eastern Mediterranean food.

The recipe is easy to make with a few ingredients. You can have it as a delightful appetizer or as a nourishing main course with crispy pita bread, olives, and a side of choice.

Unlike most cauliflower soup recipes that use butter, cheese, or cream, we use creamy-dreamy tahini to give character and substance to this delicious recipe.

INGREDIENTS:
ROASTED CAULIFLOWER
1 large head cauliflower of about 2 pounds or 1000 grams cleaned
1 tablespoon extra virgin olive oil
½ teaspoon salt
2 twists of black pepper

OTHER INGREDIENTS
1½ tablespoons extra virgin olive oil
1 large onion, white or yellow, chopped
2 cloves garlic grated
1 teaspoon ground cumin
3 cups (750 grams) vegetable broth
¼ cup (60 grams) tahini
3 tablespoons lemon juice

TO GARNISH
⅓ cup (45 grams) olives sautéed in extra virgin olive oil and 2 thinly sliced garlic cloves.
1 handful parsley, best if flat-leaf

BAKE cauliflower for 30 minutes or until fork tender at 400°F or 200°C.

Enjoy ❤️ Nico & Louise
#cauliflower #souprecipe