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.