Creamy Cauliflower Bowl (Print Version)
# Ingredients:
01 -
1 big cauliflower (about 2 lbs), broken into florets.
02 -
3 tbsp olive oil (extra-virgin), used separately.
03 -
1 red onion, medium-sized, diced.
04 -
2 garlic cloves, finely chopped.
05 -
4 cups of veggie stock.
06 -
2 tbsp butter, unsalted.
07 -
1 tbsp fresh lemon juice.
08 -
A small pinch of ground nutmeg (around ¼ tsp).
09 -
A few spoons of parsley, chives, or spring onions for topping.
10 -
Salt, as needed.
# Instructions:
01 -
Mix the cauliflower florets with 2 tbsp oil and some salt. Bake at 425°F for 25–35 minutes, giving it a stir halfway through, until it’s golden brown.
02 -
Heat the rest of the oil and sauté onions for 5–7 minutes. Toss in garlic for about 30 seconds, then pour in the stock.
03 -
Set aside 4 florets for decoration later. Put the rest of the roasted cauliflower into the pot and let it cook gently for 20 minutes.
04 -
Cool the soup slightly. Blend it with butter till it’s silky smooth, then add the nutmeg and a squeeze of lemon juice.
05 -
Add salt until it tastes just right. Dish it up, topping each bowl with the saved florets and a sprinkle of herbs.
# Notes:
01 -
Use cashews instead of butter for a vegan option.
02 -
Lasts up to 4 days in the fridge.
03 -
Can stay frozen for several months.