Roasted Cauliflower Soup is the perfect vehicle for adding all kinds of heat (pepper, chili), nourishing fat (olives, coconuts, sesame, sunflower seeds), bite (onion, garlic), green (cilantro), red (tomato, chili pepper). Am I missing anything?!
Oh yes, it’s guaranteed to warm you from the inside out!! That’s important to remember when this Tuesday’s temperature is forecast to be minus 8 degrees. The good news? There’s a chance you may not notice if you eat this soup!
- 1 head cauliflower, broken into florets
- 2 medium onions, peeled and quartered
- 6 whole cloves garlic, peeled
- 2 Tbsp. olive oil
- 1 1/2 tsp. kosher salt
- 3/4 tsp. black pepper
- 4 c. vegetable stock
- 1/2 c. full fat coconut milk
- 1/4 c. creamy tahini or sunflower seed butter (Sunbutter)
- 2 Tbsp. tomato paste
- 1 1/2 t. chili powder
- cilantro for garnish
Preheat oven to 425 degrees. Place cauliflower, onions and garlic in a large bowl, drizzle with olive oil, and season with salt and pepper. Toss well to coat, and empty onto rimmed baking sheet.
Roast 30 minutes or until tender and beginning to brown. Check midway through and give the baking sheet a couple of good shakes. Remove from oven, allow to cool a few minutes, and empty into food processor.
Puree roasted vegetables in food processor and process 30 seconds. Pour into saucepan, slowly add vegetable stock, stirring the whole time, and heat to simmer. Stir occasionally.
Mix together the coconut milk, tahini (or sunflower seed butter), chili powder, tomato paste and 2 Tbsp. water. [Some folks do this in the food processor.] Add a few tablespoons of soup to the mixture, stir well, and then add back to the soup pot. Simmer 10 minutes more to heat thoroughly.
Serve soup and drizzle each portion with a tablespoon or two of the coconut milk mixture. Garnish with cilantro. Serves 6.
And thank you to Simply Gluten-free for the original version of this recipe.