Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
Roasted Cauliflower Soup
Easy and delicious, low-carb, no-dairy, cauliflower soup. Hit that thing with some hot sauce, if you like.
Easy and delicious, low-carb, no-dairy, cauliflower soup. Hit that thing with some hot sauce, if you like.
Ingredients
1 medium head cauliflower, cut into florets
3 tablespoons extra-virgin olive oil, divided
1 small onion, diced
2 cloves garlic, sliced, or more to taste
4 cups chicken broth
1 sprig fresh rosemary, leaves removed and chopped
salt and ground black pepper to taste
¼ cup raw cashews
1 tablespoon tahini
¼ avocado
Directions
Step 1
Place cauliflower florets into a bowl of lightly salted water and soak for 20 minutes.
Step 2
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 3
Broil in the preheated oven until brown on top, 20 to 30 minutes.
Step 4
Meanwhile, heat remaining oil in a soup pot over medium-high heat. Saute onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add broth, rosemary, salt, and pepper. Let simmer until cauliflower is ready.
Step 5
Stir cauliflower into the broth with cashews and tahini. Bring to a boil; reduce heat and let simmer for 10 to 15 minutes. Let cool for 5 minutes. Add avocado and blend using an immersion blender. Serve.