Stunning Beet And Cauliflower Soup Food

CAULIFLOWER & BEET SOUP

Steps:

• Preheat oven to 425 degrees. Line a cookie sheet with parchment.
• Peel and slice the beets and onion. Slice the cauliflower.
• Gather vegetables in a bowl and sprinkle with olive oil and salt and pepper to taste. Toss together then lay out on the parchment.
• Oven roast the vegetables for 30 minutes or until tender.
• In a large sauce pot, heat the vegetable broth. Add in the cooked vegetables then immersion blend until completely smooth.

STUNNING BEET AND CAULIFLOWER SOUP

Steps:

• Heat over to 375 degrees Farenheit. Cut beets in half, place in a roasting pan, add a drizzle of olive oil and an inch of water. Cover tightly with aluminum foil.
• Put in the oven and cook until done - this could take up to an hour, so test with a knife after about 40 minutes.
• When done, allow to cool and then peel off the skin. I usually wear my rubber gloves so my fingers don't end up pink! Cut into large chunks and set aside.
• Heat a large saucepan over a medium heat. Once hot, add enough olive oil to lightly coat the bottom of the pan. Let the oil heat up and then add the onions along with a pinch of salt.
• Cook the onions for 5-7 minutes until translucent. Don't allow them to brown. (The salt helps draw on the liquid in the onions which in turn helps prevent browning.)
• Add the chopped cauliflower to the pan and lightly coat with the oil.
• Add broth - my preference is for a thick soup so I add barely any liquid - definitely don't cover the cauliflower if you like it thick. Cover and simmer for about 5+ minutes.
• Then add the cooked beets. Cover and simmer for another 5 minutes by which time the cauliflower should be done.
• Leave to stand for a few minutes and then put everything in your trusty blender jar along with the tahini. Puree to a velvety consistency. Taste and add salt.
• At this point if you want a thinner soup, add more broth. Garnish with cilantro and feast your eyes on this beautiful dish.

SPICE-ROASTED CAULIFLOWER WITH BEET EMULSION

Steps:

• Heat butter and 1 1/2 tbsp oil in a medium sauté pan. Add all spices and season with salt. Cook about 2 minutes. Add cauliflower and honey and cook about 30 minutes, turning every 5 minutes or so on all sides. When cauliflower is tender, remove it; add beets and lime juice to pan and reduce liquid by half. Add remaining oil. Divide cauliflower among 4 plates and drizzle with beet emulsion. Serve hot.