Buffalo Cauliflower Chickpea Wraps
Spicy roasted cauliflower and chickpeas with cool ranch-style slaw.
Vegan
Creamy Roasted Cauliflower & Garlic Soup
Velvety without any cream — roasted cauliflower and a whole head of garlic do all the work. Warming, cheap and vegan.
Vegetarian
Vegan Gluten-free (66 ratings)
Prep10 min
Cook40 min
Total50 min
Serves4
DifficultyEasy
Velvety without any cream — roasted cauliflower and a whole head of garlic do all the work. Warming, cheap and vegan.
Method
- Heat the oven to 210°C (190°C fan). Toss the cauliflower with 2 tbsp oil and salt on a tray. Wrap the garlic bulb in foil with a drizzle of oil and add to the tray. Roast for 25–30 minutes until the cauliflower is golden. Keep a few small florets back for garnish.
- Meanwhile, heat the remaining oil in a large pan and cook the onion for 6 minutes. Add the potato and cumin, then the stock. Simmer for 15 minutes until the potato is soft.
- Squeeze the roasted garlic cloves out of their skins into the pan. Add the cauliflower and blend until completely smooth. Add a splash more stock or water for a thinner soup.
- Stir in the lemon juice and nutmeg, season with salt and white pepper. Serve topped with the reserved florets, chilli oil, seeds and chives.
💡 VeggieTip notes
- A high-speed blender gives the silkiest result; a stick blender works fine too.
- Stir in a spoon of cashew butter or a handful of grated cheddar for extra richness.
- Freezes well for 3 months.
Nutrition (per serving, approx.)
210kcal
6g protein
24g carbs
11g fat
6g fibre
Values are estimates and will vary with brands and portion sizes.
Tags: cauliflower soup roasted garlic vegan winter