Roasted Cauliflower Soup
A super easy soup that comes together quickly, with little fuss. The cauliflower and sweet potato make a great pair, seasoned with this warming spice blend of sweet maple and mustard. This blend is not too spicy, but leaves a warming sensation with every bite.Great recipes to make with the kids! (our toddler approved!)
- 1 head of cauliflower, cut into florets
- 1 small sweet potato (6 oz), cut into small chunks
- 2 tbsp Big Cove Foods ‘Maple Mustard Hamonizer’ spice blend
- ¼ cup olive oil
- 1 onion, diced
- 4 garlic cloves, chopped
- 4 cups broth
- 4 tbsp unsalted butter, divided
- 1 bay leaf
- 1 tsp salt
- cream (optional)
Preheat oven to 425 F.
Line a baking sheet with parchment paper and toss together the cauliflower, sweet potato, ‘Maple Mustard Hamonizer’ spice blend and olive oil. Roast 25-30 minutes, or until browned and softened.
In a large dutch oven or pot with lid, heat 2 tbsp of the butter on medium heat. Add the onions and sauté until softened, add the garlic to the onions and cook for another minute.
Add the roasted cauliflower and sweet potato to the pot and stir together until evenly coated. Pour in the broth and add your bay leaf. Bring to a boil and then reduce temperature to a simmer and cover. Cook for 20 minutes.
Remove bay leaf and blend using a blender or immersion blender.
Off heat, add the remaining 2 tbsp of the butter to your soup and stir until melted. Add the salt. Taste and season with more salt if desired.
Finish with a splash of cream if you’d like!
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