Roasted Cauliflower Soup
Gluten Free, Nut Free & Vegan
By Shahla, Zestfull
This Roasted Cauliflower Soup uses whole ingredients to create a nourishing and cozy meal that’s not only good for you but delicious too. It’s allergy-friendly; gluten-free, nut free and vegan.
Roasted Cauliflower Soup: quick and easy
Prep time is minimal since everything is roasted together on a sheet pan which also makes clean up easier because there are fewer dishes to wash. You can make the oats ahead to save time.
This Roasted Cauliflower Soup is a great allergy-friendly dinner recipe because you can blend all the ingredients together with liquid of choice and you’ll be enjoying dinner in less than an hour.
Why are oats used in Roasted Cauliflower Soup?
We’ve made this soup dairy-free by using oats to add an extra kick of protein and a super creamy flavor. Oats are a surprise ingredient and you’ll be delighted with how creamy this soup tastes!
Did you know that you can roast garlic cloves and shallots for a full-flavored Cauliflower soup?
Roasting brings out the sweetness of root vegetables like garlic and shallots and when pureed into this soup infuses surreal flavor. It takes an hour to roast a whole head of garlic which is’nt always convenient but yes, you can still roast individual cloves with the same result. You won’t even need to peel the skins because they’ll slide right off once roasted.
If you have the time and want to roast a whole head of garlic and/or freeze a big batch of roasted garlic, find out how in this article, “Ten Freezer Friendly Foods, Tips and Tools”.
- ¼ cup ZEGO oats, cooked.
- 1 head large cauliflower, about 2 pounds, cut into even size florets. Rinsed & dry.
- 3 tablespoons EVOO( olive or neutral oil) plus 1/2 teaspoon extra
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 large shallot ( about 1/2 cup), skin on
- 3 cloves garlic, skin on
- 6 cups water or (3 cups vegetable or chicken broth and 3 cups water) plus extra if needed
- ½ juice lemon or 1 teaspoon white wine vinegar
- Preheat the oven to 400 degrees.
- Measure out ¼ cup cooked oats. Set aside.
- In a medium size mixing bowl, toss cauliflower with 3 tablespoons EVOO, cumin, coriander, salt, pepper.
- Brush ½ teaspoon oil on skins of shallot and garlic until coated.
- On a large baking sheet, lay cauliflower, whole shallot and garlic cloves. Do not crowd.
- Roast for 20-25 minutes or until cauliflower is tender and slightly caramelized around edges. Gently toss with a spatula once. Let cool on tray for a few minutes.
- Reserve ½ cup of cauliflower florets for garnish and slide skin off shallots and garlic.
- Rough chop shallot.
- Pour everything into a blender with three cups of warm water and cooked oats, blend until smooth.
- Add pureed cauliflower mixture to a medium size pot with up to 3 cups water or broth to desired consistency. Warm.
- Add juice of lemon or vinegar.
- Adjust with salt, pepper and additional liquid as needed.
- Top with roasted cauliflower, chopped parsley, red chili flakes and a drizzle of oil.
- 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.
- While cauliflower is roasting, warm liquid of choice in a pot on the stove or microwave so that soup and liquid are the same temperatures.
DID YOU MAKE THIS RECIPE?
Recipe By Shahla, Zestfull
Shahla is a mom of two girls who live with environmental allergies such as asthma and eczema. Their food allergies include tree nuts, peanuts, sesame and other seeds. Shahla wants to share the comfort that cooking has brought her family. She believes that everyone, regardless of dietary requirements, deserves a plate full of color and flavor.