My husband and I have made a point to eat more healthily this year, by making vegetables a bigger part of our diet.
Our go-to veggie of choice is cauliflower. Packed with nutrients, this versatile vegetable lends itself nicely to a number of dishes.
We particularly love cauliflower when it is roasted, and this past winter have enjoyed the warm flavor of my roasted, cauliflower soup (recipe to follow).
Note, I almost never use measuring tools while cooking savory foods, so the measurements are very much an approximation. Please adjust as needed to suit your taste.
1 cauliflower head chopped, or one bag pre-cut cauliflower
2 Tbsp – Olive oil
2 Tsp – Salt
2 Tsp Pepper
2 Tsp Turmeric
1/4 Onion Diced
1 Clove Garlic Diced
2 Cups Vegetable Broth
2 Tbspn Non-Dairy Butter Substitute (I like Earth Balance).
Pre-heat the oven to 400 degrees Fahrenheit
Combine cauliflower, 1 tbsp olive oil, 1 tsp salt, 1 tsp pepper and turmeric until all ingredients are evenly distributed.
Place seasoned cauliflower in a baking dish large enough so pieces can be spread out
Bake for 35 to 45 minutes
Meanwhile, in a large soup pot/sauce pan, heat remaining olive oil on low for a few minutes
Add onions, 1 tsp salt and 1 tsp pepper and sautee until onions are slightly brown and translucent (about 10 minutes)
Add garlic and sautee for another five minutes, be sure not too burn the garlic
Add roasted cauliflower to the pot and stir for about minute to combine the ingredients
Add the vegetable broth, cover and let simmer for 30 minutes.
Remove from heat and let sit for at least one hour (hint: the longer it sits, the richer the flavor)
When ready, pour mixture into blender and add the non-dairy butter, blending until smooth, adding more liquid as needed.
Return to soup pot and heat on low until ready to serve.