Ingredients

The following ingredients have 6 Servings
  • 2 heads of cauliflower, (cut into florets)
  • Private Reserve Greek extra virgin olive oil
  • Salt and pepper
  • 1 small sweet onion, (chopped)
  • 5 garlic cloves, (chopped)
  • 2 1/2 tsp Sweet Spanish paprika
  • 2 tsp ground cumin
  • 1 tsp ground sumac
  • 1/4 tsp ground turmeric
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 2 cups whole milk
  • 1/2 lemon, (juice of)
  • 1 cup chopped fresh dill

Instruction

  • Preheat oven to 425°F.
  • Place cauliflower florets on a large sheet pan (use two sheets if you need to.) Sprinkle cauliflower with salt and pepper and drizzle generously with extra virgin olive oil. Toss to coat. Spread evenly on sheet pan. Roast in 425°F-heated oven for 45 minutes, or until cauliflower is tender and caramelized in some parts, turning over midway through. Remove from oven.
  • In a large heavy pot or Dutch oven, heat 2 tbsp olive oil until shimmering but not smoking. Add onions and sauté onion, over medium heat, until translucent. Add chopped garlic and spices. Stir for a brief few seconds until fragrant.
  • Now add 3/4 the amount of roasted cauliflower (reserve the rest of the florets for later.) Stir to coat cauliflower well with the spices, then add vegetable broth and water.
  • Bring to a boil, then lower heat to medium. Cover part-way and let simmer for 5 to 7 minutes.
  • Uncover and remove from heat momentarily. Using and immersion blender, blend cauliflower and liquid until you achieve desired smoothness (I keep mine a bit on the chunky side).
  • Return to a medium heat and stir in the whole milk (or plant-based milk), and lemon juice. Then stir in the remainder of roasted cauliflower florets you reserved earlier. Cook briefly so that the soup is all warmed through. Test and adjust salt as needed.
  • Finally, stir in the chopped dill.
  • Serve hot with your favorite crusty whole wheat bread.