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Roasted Cauliflower Soup -Gluten free, Nut free and Vegan


  • Author: Shahla
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: Serves 6 1x

Description

This Roasted Cauliflower Soup uses oats to make it creamy and nutritious. Vegetables are roasted together on a sheet pan and blended together. Gluten free, nut free and vegan.


Scale

Ingredients

  • ¼ cup oats, cooked. We like Zego Double Protein, Purity Tested Oats   
  • 1 head large cauliflower, about 2 pounds, cut into even size florets. Rinsed & dry. 
  • 3 tablespoons EVOO ( olive oil, avocado oil or neutral oil)  plus 1/2 teaspoon extra 
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 teaspoon salt, divided plus 1/2 teaspoon extra or to taste
  • ¼ teaspoon pepper 
  • 1 large shallot, skin on (about 1/3 cup rough chop after roasting)
  • 3 cloves garlic, skin on
  • Up to 6 cups water or (3 cups broth and 3 cups water). Less or more as needed. 
  • juice from 1/2 lemon or 2 teaspoon white wine vinegar
  • ¼ cup fine chopped parsley, cilantro or sprouts for garnish  

Instructions

  1. In a medium size mixing bowl, toss cauliflower with 3 tablespoons oil, cumin, coriander, 1 teaspoon salt, pepper. 

Notes

  • Wash cauliflower & pat dry before roasting otherwise cauliflower will steam.
  • Make sure florets are evenly chopped and have enough room to spread out on baking tray to ensure a consistent bake and carmelization. 
  • Use a bowl instead of a sheet pan to toss everything with oil. The round shape of your bowl ensures that the oil coats every part of the cauliflower. 
  • Soup will thicken when cool. Add liquid when reheating. Adjust with salt and pepper. 
  • Category: vegan
  • Method: roast and cook
  • Cuisine: American

Keywords: Vegan, Gluten-Free, Nut-Free, Dairy-Free

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