It’s time for another giveaway on the blog! It’s my way of saying thank you for following along and thank you for sticking around for the ride these past four years! I say this time and time again, I would not be able to do this without any of you. I mean sure, I’d still be posting recipes up on this corner of the internet, no matter what, but you guys make it worth while. Your comments, feedback and suggestions mean so much to me. I read them all. There are so many great new cookbooks out right now, with even more on the way. It’s insane, and hard to keep with them. I’m trying my best though. The Love & Lemons Cookbook from the blog of the same name, is great if you love healthy, seasonal, produce-driven, gluten-free, and vegan recipes. It’s divided by produce beginning with apples, all the way down to zucchini! Now, I’m not at all gluten-free or vegan, I love my meat and chicken and bread, but it’s still very satisfying. This Roasted Red Pepper & Cauliflower Soup for instance, is so tasty, that I don’t even miss the meat. Plus, who doesn’t love cauliflower? I’m obsessed with it.
Just in case you’re new here and don’t know how the giveaways work, all you have to do is leave a comment below to enter, telling me what your all-time favorite vegetable is. (The last time we talked about fruits). Tell me what your favorite veggie is and what dish you like to cook or eat that features said veggie. You have until Monday night to enter, and as always, my mamma will be picking the winner at random and you’ll be notified via email! I like to keep things fair, so please only one comment per person. And anyone is welcome to enter, which is an added bonus! We love reading stories and memories, so if you can, leave more than just a one word answer, although those are okay too. But tell me everything about why you love this vegetable and/or vegetable dish. I want to know everything.
Speaking of cookbooks, if you haven’t already heard or read, my first cookbook, The Slider Effect, is up for preorder right now as we speak! For a limited time only, anyone who preorders the book will receive a free exclusive ebook with 5 recipes not featured in the cookbook (or anywhere else for that matter). All you have to do is forward your confirmation or a take a screenshot of it and send it to firstname.lastname@example.org. Preorders are very important, so it’ll mean a lot to me if you grab yourself a copy ahead of time and tell all of your friends and family about it! Amazon has it for way less than the listed price…what a time to be alive! Take advantage of it now! Plus you get an ebook which seals the deal and makes everything right. Did I mention that the book is all about sliders?! There are four chapters on sliders (Meat, Poultry, Seafood and Vegetarian) with a chapter on homemade buns and a chapter on homemade sauces! It’ll change the way you look at sliders, I promise!
Let’s start by cutting down the cauliflower into small floret pieces. Then transferring them onto a baking sheet. Drizzle with olive oil, season with salt and pepper and then toss to fully combine.
**Note: Make sure to shake the pan so that the cauliflower ends up in a single layer. They’ll cook evenly if in a single layer.**
Roast in a preheated 400 degree F oven for about 20 to 30 minutes, until golden brown. On a separate baking sheet, toss together the sliced onion and garlic cloves with olive oil salt and pepper. Roast for about 20 minutes.
**Tip: Keep a close eye on the onions and garlic, as they will cook faster, and depending on how thin you sliced them, can take much less time than the cauliflower.**
Remove the veggies from the oven and let cool slightly. Reserve about 1 cup of the roasted cauliflower for garnish. Combine the rest of the ingredients, along with the cauliflower and onions and peeled garlic, in a high-speed blender. Blend until smooth and well combined.
**Tip: You can also do this in a food processor, although you’ll have to do it in batches because everything won’t fit in all at once.**
Serve the soup in large mugs or bowls, and top with a drizzle of olive oil, roasted cauliflower, chili flakes (for some heat) and scallions (for some color). It’ll just make the soup look a bit more elegant.
The great thing about this soup is that you can serve it at room temperature, warm, or pour it into a large saucepan and heat it through over low. I love my soups hot, so I warmed it. It’s also great cold though the next day. So if you want to serve it at a party but don’t want to worry about the temperature of it, just serve it cold or room temperature.
I’m all about texture when it comes to my food, so I love that this soup is smooth, but the chunky garnishes on the top really give it a nice bite. If you like a crunchy texture on top (I love that too) then try adding toasted pine nuts as a garnish as well. That would be great!
This recipe uses white miso paste, and it’s really hard to come by especially in a lot of smaller stores. I had a hard time finding it, so what I did instead was substitute soft tofu for it, and it worked great! It gave the soup a tiny bit of a grainer texture but I didn’t mind it at all. It really bound everything together. So if you can’t find miso paste either, then try the soft tofu!
Don’t forget to enter the giveaway by leaving a comment below! Tell me what your favorite vegetable is and what you like it in! For example, my favorite vegetable is broccoli rabe (or broccolini), and I love with spicy sausage and Orecchiette! It’s so good. Everyone is invited to enter, and remember that it’s only one entry per person. Let’s keep things fair for everyone. You have until Monday to leave your comment. One lucky winner will be picked at random by my mamma (it’s her all time favorite thing to do) and will be notified via email! If you’ve participated before, then you know how much I and my mamma, love to read your comments, so make sure to give us as much detail as possible. One word answers are good, but I love hearing your stories and background to some of your answers. They’re amazing. Good luck, I’m rooting for you!
- 1 small head cauliflower, cut into florets
- 1 small yellow onion, sliced
- 3 garlic cloves, unpeeled
- 3 tablespoons olive oil
- ½ cup raw unsalted cashews, soaked 3 to 4 hours or overnight
- 3 tablespoons white miso paste
- 3 cups water
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 3 whole roasted red bell peppers, fresh or from a jar
- 2 teaspoons salt
- 2 teaspoons fresh cracked black pepper
- 1 teaspoon sherry or white wine vinegar
- ¼ cup sliced scallions, for garnish
- Preheat oven to 400 degrees F.
- Line two baking sheets with foil or parchment paper. On one baking sheet, spread out the cauliflower, and on the other, spread out the sliced onion and garlic cloves. Divide the oil between both, drizzling over the cauliflower and onion and garlic. Season each with salt and pepper (about ½ a teaspoon of each onto each baking sheet). Toss with your fingers and then spread out onto an even layer. Roast for 20 to 30 minutes, until golden brown. Check at 20 minutes, as the onion might roast faster. Remove from oven and set aside.
- Drain and rinse the soaked cashews and place them in a high-speed blender. Peel the roasted garlic cloves and add them to the blender with the cauliflower (reserving about a cup for garnish), onion, miso paste, fresh water, cumin, coriander, cayenne pepper, and roasted red bell peppers. Blend until creamy, and season with salt and pepper to taste. Add a splash of vinegar and stir. You can serve warm, room temperature or pour the soup mixture into a large saucepan and heat over low flame until warmed through.
- Garnish with a drizzle of olive oil, reserved roasted cauliflower, and scallions. Enjoy!