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Roasted Cauliflower Soup

Inspired by Chef Brian Drosenos of Zimzala Restaurant and Bar at the Shorebreak Hotel in Huntington Beach, this Roasted Cauliflower Soup has dimensions of flavor that please any palate. Delicious served hot or cold, with winter in full swing, this is a filling and nutritious soup for a cold winter day.

This dairy-free, vegan-friendly soup consists of cauliflower that is roasted with onion and garlic and then pureed with cashews and almond milk. For butter lovers, if butter is in your “wheel house”, add a tablespoon or two of grass-fed organic butter while pureeing to give the soup a bit more creamy texture and depth of flavor. But, if butter is totally off limits for you, don’t worry, there is plenty of flavor in this soup.

Roast the cauliflower, onion, garlic, and almonds the day before, if desired, or to break up the recipe into more manageable time frames for those constantly on-the-go. Purchase lemon oil at your local grocery store, as most stores carry specialty oils these days.

If you are in the Southern California area, visit Zimzala Restaurant at the Shorebreak Hotel in Huntington Beach for Chef Drosenos’ original version which is topped with crispy brussels sprouts shavings and golden raisins. Zimzala Restaurant and Bar and enjoy the full article on Chef Brian Drosenos and Zimzala here at BikiniLifestyles.com.

Nutrition:
Serving size: 1 1/2 cups
Calories: 238
Fat: 17.6g
Saturated fat: 7.4g
Cholesterol: 0mg
Sodium: 402mg
Potassium: 230mg
Carbohydrates: 17.6g
Fiber: 4.9g
Sugars: 6.9g
Protein: 6.2g

Other noteworthy elements: This recipe is cholesterol free, high in calcium, vitamin B6, C, and E. In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!

Recipe

Roasted Cauliflower Soup
Soups & Salads
Roast the cauliflower, onion, garlic, and almonds the day before, if desired, or to break up the recipe into more manageable time frames for those constantly on-the-go. Purchase lemon oil at your local grocery store, as most stores carry specialty oils these days.

Ingredients

1/4 cup cashews
2 1/2 cups water
1 medium head of cauliflower - cut into 1 1/2-inch florets and pieces
1/2 medium white onion, thickly sliced
2 cloves garlic, halved
2 tablespoons coconut oil
1/2 teaspoon sea salt
1 teaspoon ground black pepper
2 cups unsweetened almond milk
1 teaspoon cumin
1/2 cup marcona almonds
1/4 cup freshly chopped Italian parsely leaves
2 tablespoons lemon oil
2 tablespoons golden raisins, optional

Instructions

Preheat oven to 400* F.
Line a baking sheet with parchment paper (or use a baking dish).
In a small bowl, soak cashews in 1/2 cup of the water for 20 minutes, reserving remaining water for soup.
In a large mixing bowl, toss cauliflower with onion, garlic, coconut oil, salt, and pepper.
Transfer to prepared baking sheet (or baking dish) and roast for 20 minutes, or until cauliflower is fork tender; leave oven on and reserve parchment lined baking sheet.
Once roasted, transfer roasted ingredients to a large saucepan and heat over medium heat.
Add 2 cups of almond milk and remaining 2 cups of water, cumin and cashews; bring to a boil and then reduce heat and simmer 5 minutes.
Add 3 tablespoons of the parsley and simmer an additional 3 to 5 minutes.
Place almonds on baking sheet and roast in the oven for 5 to 8 minutes, until just toasted and fragrant.
To puree soup, use an immersion blender or working in batches, puree in a blender until smooth.
Serve in 1 1/2 cup servings topped with marcona almonds, a sprinkle of remaining parsley, golden raisins, if desired, and a drizzle of 1/2 tablespoon lemon oil.
Finish with salt and pepper, if desired.

Serves

4

Preparation Time (hrs/min)

0, 20

Cooking Time (hrs/min)

0, 38

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