Ingredients
Scale
Roasted Cauliflower
- 1 head of cauliflower (about 4 cups)
- 2 T. olive oil
- 1 onion, sliced
- 3 cloves garlic
- 1/2 t. Salt and pepper, each
Soup
- 1/4 c. tahini
- 1 can white beans, rinsed & drained
- 4 c. vegetable broth
- 1 t. garlic powder
- 1 pinch of cayenne pepper
- 1 t. salt (divided)
- 1 t. black pepper (divided)
Instructions
- Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper and add the cauliflower, onions, and garlic. Season with olive oil, salt, and pepper.
- Roast the vegetables for 15-20 minutes.
- Transfer the roasted vegetables to a blender. Add the tahini, broth, white beans, garlic powder, cayenne pepper, salt and pepper.
- Season the soup with additional salt and pepper to taste.
Notes
You can add crispy shiitake mushrooms as a topping or croutons!
Nutrition
- Serving Size: 1 cup
- Calories: 276
- Sugar: 6.3 g
- Sodium: 672.3 mg
- Fat: 16.2 g
- Carbohydrates: 27.8 g
- Fiber: 8.5 g
- Protein: 10.5 g
- Cholesterol: 0 mg