Close
Photo: Antonis Achilleos
Active Time:15 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:50 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1medium headcauliflower, cut into small florets2largeshallots, halved lengthwise6clovesgarlic, smashed½teaspoonground cumin3tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided4cupslow-sodium vegetable broth, warmed2tablespoonsunsalted butter, melted1tablespoonlemon juice2tablespoonspine nuts or sliced almonds, toastedCrushed red pepper & chopped fresh oregano for garnish
Cook Mode(Keep screen awake)
Ingredients
1medium headcauliflower, cut into small florets
2largeshallots, halved lengthwise
6clovesgarlic, smashed
½teaspoonground cumin
3tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
4cupslow-sodium vegetable broth, warmed
2tablespoonsunsalted butter, melted
1tablespoonlemon juice
2tablespoonspine nuts or sliced almonds, toasted
Crushed red pepper & chopped fresh oregano for garnish
DirectionsPreheat oven to 425°F. Combine cauliflower, shallots, garlic, cumin, 2 tablespoons oil and 1/4 teaspoon salt on a large rimmed baking sheet; toss until fully coated. Spread in an even layer. Roast for 15 minutes; remove and discard garlic. Stir the vegetables and continue roasting until caramelized and tender, about 10 minutes more.Reserve 1/2 cup roasted cauliflower florets for garnish. Working in batches, combine the remaining cauliflower mixture, warm broth and butter in a blender (use caution when blending hot liquids). Secure the lid on the blender and remove the center piece to allow steam to escape; place a clean towel over the opening. Process until smooth, about 30 seconds. Transfer the mixture to a large saucepan. (Alternatively, combine the cauliflower mixture, warmed broth and butter in a large saucepan. Using an immersion blender, process until smooth, 5 to 7 minutes.) Bring the soup to a simmer over medium-low heat, stirring occasionally. Remove from heat; stir in lemon juice and the remaining 1/4 teaspoon salt.Divide evenly among 4 bowls; top with the reserved cauliflower florets and sprinkle with pine nuts (or almonds). Drizzle with the remaining 1 tablespoon oil. Garnish with crushed red pepper and oregano, if desired.To make aheadRefrigerate soup (Steps 1-2) for up to 5 days or freeze for up 2 months. Reheat and add garnishes (Step 3) when ready to serve.Originally appeared: EatingWell.com, September 2021
Directions
Preheat oven to 425°F. Combine cauliflower, shallots, garlic, cumin, 2 tablespoons oil and 1/4 teaspoon salt on a large rimmed baking sheet; toss until fully coated. Spread in an even layer. Roast for 15 minutes; remove and discard garlic. Stir the vegetables and continue roasting until caramelized and tender, about 10 minutes more.Reserve 1/2 cup roasted cauliflower florets for garnish. Working in batches, combine the remaining cauliflower mixture, warm broth and butter in a blender (use caution when blending hot liquids). Secure the lid on the blender and remove the center piece to allow steam to escape; place a clean towel over the opening. Process until smooth, about 30 seconds. Transfer the mixture to a large saucepan. (Alternatively, combine the cauliflower mixture, warmed broth and butter in a large saucepan. Using an immersion blender, process until smooth, 5 to 7 minutes.) Bring the soup to a simmer over medium-low heat, stirring occasionally. Remove from heat; stir in lemon juice and the remaining 1/4 teaspoon salt.Divide evenly among 4 bowls; top with the reserved cauliflower florets and sprinkle with pine nuts (or almonds). Drizzle with the remaining 1 tablespoon oil. Garnish with crushed red pepper and oregano, if desired.To make aheadRefrigerate soup (Steps 1-2) for up to 5 days or freeze for up 2 months. Reheat and add garnishes (Step 3) when ready to serve.
Preheat oven to 425°F. Combine cauliflower, shallots, garlic, cumin, 2 tablespoons oil and 1/4 teaspoon salt on a large rimmed baking sheet; toss until fully coated. Spread in an even layer. Roast for 15 minutes; remove and discard garlic. Stir the vegetables and continue roasting until caramelized and tender, about 10 minutes more.
Reserve 1/2 cup roasted cauliflower florets for garnish. Working in batches, combine the remaining cauliflower mixture, warm broth and butter in a blender (use caution when blending hot liquids). Secure the lid on the blender and remove the center piece to allow steam to escape; place a clean towel over the opening. Process until smooth, about 30 seconds. Transfer the mixture to a large saucepan. (Alternatively, combine the cauliflower mixture, warmed broth and butter in a large saucepan. Using an immersion blender, process until smooth, 5 to 7 minutes.) Bring the soup to a simmer over medium-low heat, stirring occasionally. Remove from heat; stir in lemon juice and the remaining 1/4 teaspoon salt.
Divide evenly among 4 bowls; top with the reserved cauliflower florets and sprinkle with pine nuts (or almonds). Drizzle with the remaining 1 tablespoon oil. Garnish with crushed red pepper and oregano, if desired.
To make ahead
Refrigerate soup (Steps 1-2) for up to 5 days or freeze for up 2 months. Reheat and add garnishes (Step 3) when ready to serve.
Originally appeared: EatingWell.com, September 2021
Rate ItPrint
Nutrition Facts(per serving)246Calories20gFat16gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
