A HDYTI home crafted recipe using a veggie that is growing in popularity, especially with food allergy sufferers like myself! A super yummy, spicy roasted cauliflower soup! Remember, I like my food spicy, so please adjust spices as needed. We paired this with a homemade gluten free bread (topped with pumpkin seeds & sesame seeds). It made for a tasty Sunday afternoon treat! We’ll soon post a link to some of our bread recipes, but we’re still experimenting to get the perfect loaf!

Spicy Roasted Cauliflower Soup

Yum

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At one point in my life, I absolutely detested cauliflower. It's plain; without much flavour, and really dense! It became the vegetable that I'd push around on my plate. However, over the last two years something changed. I finally realised that all the qualities I disliked about cauliflower is what makes it one of the most versatile vegetables today!

• CourseEntree, Soups
• CuisineAmerican, Meditteranean

Servings	Prep Time
4 people	15 minutes

Cook Time	Passive Time
45 minutes	10 minutes

Servings Prep Time 4 people 15 minutes

Cook Time Passive Time 45 minutes 10 minutes

Spicy Roasted Cauliflower Soup Yum Print Recipe At one point in my life, I absolutely detested cauliflower. It's plain; without much flavour, and really dense! It became the vegetable that I'd push around on my plate. However, over the last two years something changed. I finally realised that all the qualities I disliked about cauliflower is what makes it one of the most versatile vegetables today! CourseEntree, Soups CuisineAmerican, Meditteranean Servings Prep Time 4 people 15 minutes Cook Time Passive Time 45 minutes 10 minutes Servings Prep Time 4 people 15 minutes Cook Time Passive Time 45 minutes 10 minutes

Ingredients

Spices for Cauliflower marinade

• 1.5 tsp Smoked paprika
• 1.5 tsp Chilli flakes
• 1/2 tsp Cumin
• 1 dash Salt & Pepper to taste
• 2 tblsp Olive oil or Coconut oil

Vegetables

• 1 head Cauliflower (large)
• 1 tblsp minced garlic
• 1 dash chopped basil leaves (green or purple) for decoration
• 1/2 head aubergine

Misc

• 2.5 cups water
• 1 cube Vegetable stock, or 1 cup of liquid stock
• 1 tsp basil spice
• 1 tblsp Olive oil or Coconut oil

Servings: people

Instructions

Roast Cauliflower

1. Put the 2 tblsp oil in a plastic container, and add spices. Lightly fork whisk the ingredients.
2. Cut your cauliflower head into florets, and cut large florets in half (I like to pull smaller florets off the larger ones).

   
3. Add cauliflower florets to spice mixture. Cover plastic container and shake to coat well.
4. Pre-heat oven to 200ºC. Pour coated cauliflower onto a foil lined baking sheet. Roast for 30 minutes.
5. Meanwhile: while the cauliflower is roasting, cut your aubergine into small cubes. Heat oil in a large skillet, add aubergine, sea salt and pepper to taste, and saute for 10 minutes. Add in sun dried tomatoes, and saute for an additional 3-5min. Set aside.

   
6. 5 minutes before cauliflower is finished, pour water into a large pot, and bring to boil. Add in stock cube (or liquid stock), and mix well.
7. After cauliflower is nicely browned, add Cauliflower to boiling water and stock . Turn down heat, and let mixture simmer for 10 minutes

   
8. Pour entire stock and cauliflower mixture into a blender, and blend to desired consistency. Add in water as needed.

   

Finishing the dish

1. Once blended, the dish is ready to be served. Spoon into bowl, and add Aubergine topping.
2. Sprinkle with basil leaves, or purple basil spice.

   

Recipe Notes

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HDYTI rating: 4/5 toes

Let us know how it turns out in the comments below!