‘Creamy’ Roasted Cauliflower & Garlic Soup

I’d like to echo Zephir’s sentiment & thank you Alicia for actually getting this started, you rock! I love that we all now have a place to share our recipes and keep in touch even when we are all so far away (p.s. I really miss you all!). I’d also like to give a huge shout-out to Miss Tara LL & Mr David Arfa for starting Weds/ThursDinners in the first place, the amazing moments together, the incredible camaraderie, and the beyond delicious food we’ve all shared over the years has filled my body & soul with nourishment on a level I never knew possible- Thank You ❤

Now, on to my recipe! Recently (especially after reading Jonathan Safran Foer’s Eating Animals), Joe & I have gone back to a mostly vegetarian diet. This has been wonderfully challenging and fun for both of us. It has brought us to a whole new level of our relationship: discussing different food options, nutritional values, exploring flavors & tastes, searching for & making up recipes, actually starting to ‘meal plan’, and best of all cooking together! As I mentioned to Joe, the whole experience is reminiscent of my early days at Wednesday Dinner, where every week was a thrilling challenge to find/create a new vegetarian dish, expanding my own tastes & my cooking abilities. For this, I am truly grateful.

In our search for new dishes we can eat & find appealing, we came across two different Cauliflower Soup recipes which both sounded  delicious. Being the cook that I am, I (of course) had to combine the two recipes & tweak it to my own palette. The two original recipes can be found here: Tasty Yummies and here: Whole Foods Recipes.

Our recipe came out approximately as follows:


1 large head of Cauliflower, cut into 1 inch florets
1 medium sized Yam or Sweet Potato
1 head of garlic
Olive Oil
~20 fl. oz. Veggie Broth
~1 cup Unsweetened Almond Milk
Ginger (powdered or freshly grated)
Cumin Powder
Vindaloo Curry Powder
Preheat oven to 425°

Peel away the outer layers of the garlic bulb skin, leaving the individual cloves intact and the bulb still whole. Cut off just the tip top of the bulbs. Place the head of garlic in a small piece of foil, drizzle with a small amount of olive oil. Wrap the foil around the garlic head tightly.

Toss the cauliflower & yams with olive oil (just enough to lightly coat all the veggies) on a baking sheet or in a roasting pan. Place the pan of cauliflower/yams on the top rack in your oven and the garlic head wrapped in foil, on the bottom rack. Bake both for about 30-40 minutes (until they are soft/cooked through). You can gently toss the veggies around, once or twice in that time.

You want the cauliflower to be a golden to dark brown color and the garlic head to be very fragrant and soft to the touch. Allow the garlic to cool so you can touch it. With your hands or a small knife, squeeze each of the roasted garlic cloves out of their skins into a large bowl & mush them (it should look like a thick paste). Add the roasted cauliflower & yams to the garlic, and mash using either a hand masher or the immersion blender. Slowly add the veggie broth and almond milk a bit at a time, mixing with the immersion blender. Add veggie broth/almond milk until it reaches the consistency you desire. Add your spices. I never measure spices, so I cannot tell you how much to add, just do it to your taste. I can say that I added more salt, pepper & Vindaloo powder than the rest of the spices.

Serve in bowls & enjoy!

(sorry no pic!)

x’s & o’s


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