Creamy Cauliflower Bowl (Print Version)
# Ingredients:
01 -
Cut a large 2-pound cauliflower into bite-sized florets.
02 -
Split 3 tablespoons of olive oil; you'll need it in two parts.
03 -
Chop a medium red onion into small bits.
04 -
Mince 2 garlic cloves.
05 -
Measure out 4 cups of veggie broth.
06 -
Have 2 tablespoons of unsalted butter ready.
07 -
Squeeze out 1 tablespoon of lemon juice.
08 -
Sprinkle in ¼ teaspoon of nutmeg powder.
09 -
Chop fresh parsley, chives, or green onions, about 2 tablespoons, to garnish.
10 -
Use salt as needed.
# Instructions:
01 -
Mix the cauliflower florets with 2 tablespoons of oil and some salt. Bake in a 425°F oven for 25-35 minutes until golden, stirring once halfway through.
02 -
In a pot with the rest of the oil, soften the onion in 5-7 minutes. Toss in the garlic and cook for about half a minute, then pour in the broth.
03 -
Set aside 4 florets for the top before putting the rest in the pot. Let it gently bubble for 20 minutes.
04 -
Cool the soup a little first, then blend it up with the butter until super smooth. Stir in the nutmeg and lemon juice.
05 -
Add salt if needed. Dish it up, using the saved florets and herbs as a topping.
# Notes:
01 -
Swap butter for cashews to make it vegan.
02 -
Stores in the fridge for 4 days.
03 -
Can be frozen for months without a problem.