Spiced Cauliflower And Tahini Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a large bowl, toss the cauliflower florets with olive oil, cumin, coriander, turmeric, salt, and pepper.
• STEP 3.Spread the cauliflower on a baking sheet and roast for 25-30 minutes, or until golden brown and tender.
• STEP 4.In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened.
• STEP 5.Add the roasted cauliflower, vegetable broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
• STEP 6.Using an immersion blender or regular blender, blend the soup until smooth and creamy.
• STEP 7.Stir in the tahini, lemon juice, and season with salt and pepper to taste.
• STEP 8.Serve the soup hot, garnished with a drizzle of tahini, a sprinkle of cumin, and fresh cilantro leaves.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to cut the cauliflower into evenly sized florets for even roasting.
• For a creamier texture, you can add a splash of coconut milk or cream.
• Adjust the spices and seasonings according to your taste preferences.

Storage and Serving

• This soup can be stored in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with crusty bread or a side salad for a complete meal.