Roasted Cauliflower Soup with Macadamia Oil Crunch

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon

Homemade broth can be lower in sodium and cost.

Cut the cauliflower in half, then into little florets, and cut the stalk into bite-sized pieces.

Preheat the oven to 180°C (356°F).

Place the cauliflower florets and stalk pieces onto a tray.

Remove the skins from 2 cloves of garlic and add them whole to the tray with the cauliflower.

Drizzle macadamia oil over the cauliflower and sprinkle with a good pinch of salt.

Roast in the oven for about 20 to 25 minutes until lightly caramelized and tender.

Remove the roasted cauliflower from the oven and add it to a pot with 100% vegetable stock and the roasted garlic.

Cover the pot and cook for 5 minutes.

Roast macadamia nuts until golden brown, then chop them and add to a bowl with more macadamia oil (about 100 mL).

Chop chives and add them to the bowl with the macadamia nuts, seasoning with salt and stirring to combine.

Blend the soup with a stick blender until smooth, adding 100 to 150 mL of heavy cream to make it silky smooth.

Serve the soup topped with the macadamia oil salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary