Roasted Cauliflower Soup With Curried Cashew Cream Vegangluten Recipes

Steps:

• Preheat oven to 425.
• In large oiled baken pan, combine cauliflower, garlic, onion and potato.
• Drizzle with olive oil and season with salt and pepper to taste.
• Roast about 30 minutes or until tender and golden, stirring once about 1/2 way through.
• Transfer roasted veggies to a large pot, add broth and bring to a boil.
• Reduce heat to low and simmer for 10 minutes.
• Transfer soup to blender or food processor in batches and blend til smooth. Or use a handheld blender in the pot.
• Return soup to pot if necessary and stir in non-dairy milk. Season with salt and pepper to taste.
• Simmer 10 minutes longer.
• To serve: ladle into bowls, spoon a swirl of Curried Cashew Creme into the center of each bowl, then sprinkle with chives. Serve Hot.
• Cashew Creme.
• In a blender, process cashews to a fine powder. Add curry powder, salt and non-dairy milk and blend until smooth.

Steps:

• Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Broil the cauliflower until browned, 20 to 30 minutes.
• Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
• Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
• Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
• Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.