Name: Creamy Roasted Cauliflower and Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 large head of cauliflower (reserve a handful of florets for garnish); 2 medium potatoes, peeled and diced; 1 large onion, chopped; 1 whole garlic bulb; 2 tablespoons olive oil; Salt and black pepper, to taste; Optional: extra seasonings as desired; 1 cup oat cream or any plant-based cream; Roasted cauliflower florets for garnish; Additional oat cream (for garnish); Chili oil (for garnish); Fresh herbs such as parsley or chives (for garnish)

1. Preheat the Oven

Preheat your oven to 400°F (200°C).

2. Prepare the Vegetables

On a large baking tray, arrange the cauliflower trimmings (save some florets), diced potatoes, and chopped onion. Slice off the top of the garlic bulb and add it to the tray.

3. Season and Roast

Drizzle everything with olive oil, season with salt and pepper, and toss to coat. Roast for 30–40 minutes or until the vegetables are tender and lightly browned.

4. Roast Garnish Florets

In the last 10 minutes, place the reserved cauliflower florets on a small tray. Drizzle with olive oil, season, and roast until crispy and golden.

5. Blend the Soup

Squeeze the roasted garlic cloves out of their skins. Transfer the roasted vegetables and garlic to a blender, add 2 cups of vegetable broth, and blend until smooth. Add more broth if needed to reach desired consistency.