Recipe: Creamy Roasted Cauliflower Soup
1 small cauliflower, cut into bite-size florets
1⁄4 celeriac, peeled and roughly chopped
1 medium white onion, roughly chopped
2 cloves garlic, peeled
3 tablespoons olive oil
2 cups vegetable broth
2 cups almond milk
1⁄4 teaspoon fine sea salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon ground nutmeg
2 tablespoons hazelnuts
2 tablespoons sesame seeds
2 tablespoons fresh herbs
Preheat the oven to 400oF.
Line a large, rimmed baking sheet with parchment paper. On the baking sheet,
toss the cauliflower, celeriac, onion and garlic with olive oil until evenly coated in oil.
Arrange the veggies in a single layer and bake for 25-30 minutes, tossing
Remove from the oven and reserve 4 of the prettiest roasted cauliflower florets for garnish.
Transfer the remaining roasted veggies to a large pot.
Add vegetable broth and almond milk, season with salt, pepper, and nutmeg.
Cover and set over medium heat. Cook for 20 minutes to allow flavors to blend.
Remove from the heat and puree the soup to a smooth cream.
Pour into 4 bowls.
Garnish with reserved cauliflower florets, your favorite fresh herbs or edible flowers.
Top with hazelnuts and sesame seeds. Serve hot.
When using parchment paper, cleaning up after baking will be much easier.