United Kingdom

Roasted cauliflower soup

Name: Roasted cauliflower soup
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 large head florets cauliflower; 2 tbsp olive oil; 4 cloves unpeeled garlic; 1/2 tsp cumin powder (ground cumin); 1 chopped onion; 3 1/4 cups vegetable stock (vegetable broth); 3/4 cup milk; a pinch nutmeg; 3 tbsp grated parmesan; 1 tsp salt; 1/2 tsp black pepper; Flat leaf parsley, chopped

Roasting turns plain cauliflower nutty and golden. Blend it and it becomes something rather posh.

50 minTime

8 gProtein each

mildSpice

Cauliflower's glow up2 chapters · 1 min read

Make it your way

Grandma's wayOven roasted cauliflower blended with stock, milk and parmesan.

The original

197kcalsame

8 gproteinsame

5 gfibresame

50minutessame

Roasted cauliflower soup.

Per serving, worked out from the ingredient table.

Ingredients

Cauliflower1 large head, florets

Olive oil2 tbsp

Garlic4 cloves, unpeeled

Cumin powder (ground cumin)½ tsp

Onion1, chopped

Vegetable stock (vegetable broth)3¼ cups

Milk¾ cup

Nutmega pinch

Parmesan3 tbsp, grated

Salt1 tsp

Black pepper½ tsp

Flat leaf parsleychopped

Method

3 steps

1Toss florets and garlic with most of the oil, cumin and salt. Roast at 220 C for 30 minutes.
2Cook onion in the rest of the oil for 5 minutes, add the cauliflower, squeezed garlic and stock. Simmer 10 minutes.
3Blend smooth with milk, nutmeg and parmesan. Season and add parsley.

Serve it like this

Ladle into bowls, top with a few crisp roasted florets, olive oil and parsley. Serve hot with crusty bread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

United Kingdom

Roasted cauliflower soup

Roasting turns plain cauliflower nutty and golden. Blend it and it becomes something rather posh.

50 minTime

8 gProtein each

mildSpice

Cauliflower's glow up2 chapters · 1 min read

Make it your way

Grandma's wayOven roasted cauliflower blended with stock, milk and parmesan.

The original

197kcalsame

8 gproteinsame

5 gfibresame

50minutessame

Roasted cauliflower soup.

Per serving, worked out from the ingredient table.

Ingredients

Cauliflower1 large head, florets

Olive oil2 tbsp

Garlic4 cloves, unpeeled

Cumin powder (ground cumin)½ tsp

Onion1, chopped

Vegetable stock (vegetable broth)3¼ cups

Milk¾ cup

Nutmega pinch

Parmesan3 tbsp, grated

Salt1 tsp

Black pepper½ tsp

Flat leaf parsleychopped

Method

3 steps

1Toss florets and garlic with most of the oil, cumin and salt. Roast at 220 C for 30 minutes.
2Cook onion in the rest of the oil for 5 minutes, add the cauliflower, squeezed garlic and stock. Simmer 10 minutes.
3Blend smooth with milk, nutmeg and parmesan. Season and add parsley.

Serve it like this

Ladle into bowls, top with a few crisp roasted florets, olive oil and parsley. Serve hot with crusty bread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Roasted cauliflower soup

Make it your way

Ingredients

Method

Roasted cauliflower soup

Make it your way

Ingredients

Method

Make it a meal