This one is fancy!
Ingredients
cauliflower
yellow onion
olive oil
garlic
sweet paprika, cumin, ginger, cayenne pepper
vegetable broth
lemon
parsley
kosher salt & pepper
Twist: Sumac
Instructions
- Preheat oven to 500 degrees on broil
- Place cauliflower florets on a sheet pan. Drizzle olive oil, add salt and cumin on top. Toss until evenly coated with olive oil. Roast the cauliflower until golden brown (approx 35-40mins). Make sure to check on it frequently to avoid them getting too crisp!
- In a frying pan, add 1 tablespoon of olive oil on medium heat until hot (not smoking) and add chopped onions. Cook for about 2 minute or until translucent. Add garlic and cook for another 1 minute until fragrant.
- Once cauliflower is finished roasting, reserve a few small florets for presentation later. Add the cooked cauliflower and sauteed onions and garlic in a blender or a vitamix , and then add spices (sweet paprika, cumin, ginger, cayenne pepper). Add vegetable broth, water, a splash of lemon juice, and salt and pepper.
- Mix well in the blender until you achieve your desired consistency. I like mine to be thick and have texture!
- Add all ingredients in a large pot, and cook the ingredients for a approx 5-10 minutes or until soup is hot!
- Top with parsley, toasted pita bread, pine nuts and a sprinkle of sumac for the twist!
Substitutions
- This dish is Vegetarian - however, you can add chicken broth as the base to add more protein and flavor!
Variations
- Spicy - add a 1/4 jalapeno,
- Creaminess - you can add 1/2 cup of half and half instead of water
Equipment
Vitamix blender, or a high end blender can be used
Storage
You can put in a tight container and store for up to 5 days, or freeze soup for a couple of months.
Top tip
You don't need to cut or mix the vegetables and spices separately. Everything can be mixed well in a vitamix or high end blender.
Mediterranean Cauliflower Soup
Ingredients
- 1 head cauliflower cut into florets
- 1 small yellow onion
- 1 tbsp olive oil
- 4 cloves garlic
- 1 tbsp sweet paprika
- 1 tbsp cumin
- 1/2 tsp ginger
- 1/2 tsp cayenne pepper
- 4 cups vegetable broth
- 1 cup water
- 1/2 lemon juice
- 1 bunch parsley
- sprinkle kosher salt & pepper
- 2 loaves pita bread (optional)
TWIST
- 1 sprinkle sumac
Instructions
- Preheat oven to 500 degrees on broil
- Place cauliflower florets on a sheet pan. Drizzle olive oil, add salt and cumin on top. Toss until evenly coated with olive oil. Roast the cauliflower until golden brown (approx 35-40mins). Make sure to check on it frequently to avoid them getting too crisp!
- In a frying pan, add 1 tablespoon of olive oil on medium heat until hot (not smoking) and add chopped onions. Cook for about 2 minute or until translucent. Add garlic and cook for another 1 minute until fragrant.
- Once cauliflower is finished roasting, reserve a few small florets for presentation later. Add the cooked cauliflower and sauteed onions and garlic in a blender or a vitamix , and then add spices (sweet paprika, cumin, ginger, cayenne pepper). Add vegetable broth, water, a splash of lemon juice, and salt and pepper.
- Mix well in the blender until you achieve your desired consistency. I like mine to be thick and have texture!
- Add all ingredients in a large pot, and cook the ingredients for a approx 5-10 minutes or until soup is hot!
- Top with parsley, toasted pita bread, pine nuts and a sprinkle of sumac for the twist!
Tried this recipe?Let us know how it was!
Doug says
Fantastic...everyone at the dinner party enjoyed every mouthfull...thanks for the wonderful recipe