The combination of Mediterranean herbs and spices makes for a healthful and flavorful experience.
Makes 6 servings
- 1 head of cauliflower, cut into florets
- Extra virgin olive oil
- Salt and pepper
- 1 small onion, chopped
- 4 garlic cloves, chopped
- 2 ½ teaspoon sweet Spanish paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground sumac (can be omitted if you don’t have this)
- ¼ teaspoon ground turmeric
- 4 cups low-sodium vegetable broth
- 1 cup water
- 2 cups plant milk (unsweetened)
- ½ – 1 lemon, juiced
- 1/2 cup chopped fresh dill (or ¼ cup chopped fresh parsley)
- Preheat oven to 425°F.
- Place cauliflower florets on a large sheet pan and drizzle with about 1 tablespoon olive oil. Toss well to evenly distribute the oil. Spread the cauliflower in a single layer on the sheet pan. Roast for about 30 minutes, or until cauliflower is tender and caramelized in some parts, tossing halfway through. Remove from oven.
- In a large heavy pot or Dutch oven, heat 1 tablespoon olive oil (or 1/4 cup water for a water sauté) over medium heat. Add onions and sauté onion until softened and translucent. Add chopped garlic and spices. Heat, stirring for about one minute.
- Set aside about ¼ of the cooked cauliflower florets. Add the remainder to the soup pot and stir. Then add vegetable broth and water.
- Bring to a boil, then lower heat to simmer. Cover and simmer for 10- 15 minutes.
- Uncover and remove from heat. Carefully blend the soup using a blender (for a smoother consistency) or an immersion blender (for a chunkier consistency).
- Return to the pan over medium heat and stir in the plant milk and the juice of half of a lemon. Then stir in the remainder of roasted cauliflower florets. Cook until heated through. Test and adjust seasonings, adding salt and pepper or additional lemon as needed.
- Stir in the chopped dill (or parsley) and serve with your favorite bread or crackers.
Adapted From: The Mediterranean Dish