Can’t get enough cauliflower? Thanks to its smooth texture and mild flavor, the wonder vegetable has become a healthy foodie staple, offering a better-for-you alternative in numerous not-so-healthy dishes. From cauliflower rice and cauliflower “egg salad” to cauliflower pizza crust and cauliflower mash, there are so many ways to bring it to the table. Here’s another, simple dish to add to your favorites list. This vegan cauliflower soup recipe is comforting, delicious and comes together quickly. Try a bowlful today!
Makes 3 cups
Ingredients
1 Tbsp. olive oil
1/2 cup bell peppers, diced
1 shallot, diced
1 garlic clove, crushed
11 oz. culinary coconut milk
10 oz. cauliflower florets (fresh or frozen)
1 tsp. ground cumin
1/2 tsp. pink salt
1/4 tsp. black pepper
Fresh cilantro, chopped
Pinch cayenne, optional
Directions
- In a medium saucepan over medium-low heat, add olive oil. Add peppers, shallot and garlic.
- Pour in coconut milk and stir in cauliflower and spices.
- Bring to a boil and reduce heat to simmer 20 minutes.
- To serve, top with chopped cilantro.