• 1 head cauliflower, cut into florets
    • 1 tablespoon oil
    • salt and pepper to taste
    • 2-4 heads garlic
    • 2 teaspoons oil
    • 1 tablespoon oil
    • 1 onion, diced
    • 2 teaspoons thyme, chopped (or 1 teaspoon dried thyme)
    • 4 cups vegetable broth or chicken broth
    • 1 tablespoon white miso paste (optional)
    • 1/2 cup asiago, grated
    • 1 tablespoon lemon juice
  • 1 tablespoon quinoa
  • 2 tablespoons panko breadcrumbs
  • 1/2 tablespoon white sesame seeds
  • 1/2 tablespoon black sesame seeds
  • 1/2 tablespoon chia seeds
  • 1/4 cup asiago, grated
  • salt and pepper to taste
  • 2 teaspoons lemon zest
  • 2 tablespoons parsley, chopped
    1. Toss the cauliflower in the oil, salt and pepper and arrange in a single layer on a baking sheet.
    2. Cut the top 1/4 off the heads of garlic, drizzle the oil on top, wrap in foil and place on the baking sheet along with the cauliflower.
    3. Roast in a preheated 425F/220C oven until the cauliflower is tender and lightly golden brown to a little charred, about 20-30 minutes, mixing the cauliflower half way through.
    4. Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.
    5. Add the thyme and cook until fragrant, about a minute.
    6. Add the broth, roasted cauliflower and garlic, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing with a stick blender, in a blender or in a food processor.
    7. Mix in the miso and asiago and heat until the cheese melts into the soup, about a minute.
  1. Heat the quinoa in a pan over medium heat until the quinoa starts popping, and then slows down until there is more than a second between pops, mixing continuously to prevent burning.
  2. Mix in the breadcrumbs, seeds, asiago and toast for a minute or two.
  3. Mix in the lemon zest and parsley before serving as garnish on the soup.
Option: Start by cooking bacon in the pan until crispy before setting aside and continuing on with step 4 using the bacon grease instead of oil to cook the onions in.
Option: Add 1 cup heavy cream, milk or almond milk, etc. to make it creamier.
Option: Add 1/4 cup tahini to the soup to make it extra creamy.
Nutrition Facts: Calories 283, Fat 17.6g (Saturated 5.0g, Trans 0), Cholesterol 17mg, Sodium 1254mg, Carbs 20.4g (Fiber 4.2g, Sugars 4.3g), Protein 13.9g 

Source : allrecipes,com

Print Friendly