cooking / soups
Roasted Cauliflower Tahini Soup
serves 4-6 · 50 minutes · 10 minutes hands on · easy
Nutritional Estimate (Per Serving, based on 5 servings)
- Protein: 8g
- Fiber: 6g
- Fat: 14g
- Calories: 260
Ingredients
- Cauliflower (1 large head, cut into florets)
- Yellow onion (1 large, roughly chopped)
- Garlic (6 cloves, left whole)
- Olive oil (3 tbsp)
- Tahini (3 tbsp)
- Vegetable broth (4 cups)
- Lemon juice (2 tbsp)
- Cumin (1 tsp)
- Salt and pepper (to taste)
Garnish
- Za'atar (1 tsp per bowl)
- Olive oil (drizzle)
- Toasted pine nuts or pepitas
- Aleppo pepper or smoked paprika
Instructions
Phase 1: Roast (30 minutes)
- Preheat oven to 425°F
- Toss cauliflower, onion, and whole garlic cloves with olive oil, cumin, salt, and pepper
- Spread on a sheet pan in a single layer
- Roast 25-30 minutes until deeply caramelized and golden brown
Phase 2: Blend (10 minutes)
- Transfer roasted vegetables to a large pot
- Add vegetable broth and tahini
- Blend with immersion blender until silky smooth
- Heat over medium, adding more broth to reach desired consistency
- Stir in lemon juice, adjust salt and pepper
To Serve
Ladle into bowls, drizzle with olive oil, sprinkle with za'atar, toasted pine nuts, and Aleppo pepper.
Notes
- Roasting the cauliflower deeply is the key — don't pull it early, the caramelization = flavor
- Tahini makes it creamy without any dairy
- Keeps 5 days in fridge, freezes 3 months
- Pair with warm pita and hummus for a full Mediterranean spread