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Cauliflower has surged in popularity over the past decade, emerging as a versatile ingredient that caters to diverse culinary trends. This cruciferous vegetable is not only celebrated for its adaptability in various dishes—from salads to stir-fries—but it has also become a staple in plant-based diets. Its ability to absorb flavors and mimic textures makes it a favorite among chefs and home cooks alike. One dish that perfectly showcases the unique qualities of cauliflower is the Silky Smooth Roasted Cauliflower Soup. This recipe is a delightful blend of creamy texture, aromatic spices, and healthful benefits, making it a perfect choice for anyone looking to enjoy a nourishing yet satisfying meal.

Creamy Roasted Cauliflower Soup

Discover the goodness of Silky Smooth Roasted Cauliflower Soup, a creamy delight perfect for those cool evenings. This plant-based dish features roasted cauliflower blended into a velvety soup, rich in vitamins and flavor. With simple ingredients like olive oil, aromatic spices, and your choice of coconut milk or heavy cream, you'll create a comforting bowl of wellness. Enjoy this nutritious meal that’s packed with fiber and deliciousness!
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Ingredients
  

1 large head of cauliflower, cut into florets

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a non-vegan option)

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Juice of 1 lemon

Fresh chives or parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Cauliflower: Toss the cauliflower florets with olive oil, salt, and pepper in a large mixing bowl. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and tender, flipping halfway through to ensure even roasting.

      Sauté the Aromatics: In a large pot over medium heat, add a splash of olive oil. Sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Combine Ingredients: Once the cauliflower is done roasting, add it to the pot with the onions and garlic. Sprinkle in the ground cumin and smoked paprika, stirring well to combine.

          Add the Broth: Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.

            Blend the Soup: Using an immersion blender, puree the soup until smooth. Alternatively, you can blend it in batches using a countertop blender—just be cautious with the hot liquid!

              Incorporate Creaminess: Stir in the coconut milk (or heavy cream), and add the lemon juice. Adjust the seasoning with salt and pepper to taste. Simmer for an additional 5 minutes.

                Serve and Garnish: Ladle the soup into bowls, and for an extra touch, garnish with freshly chopped chives or parsley. Drizzle with a little olive oil if desired.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6