30-Minute Roasted Garlic Cauliflower Chowder #vegan #cauliflower #vegetable #roasted #breakfast

30-Minute Roasted Garlic Cauliflower Chowder #vegan #cauliflower #vegetable #roasted #breakfast

This brisk cauliflower chowder is made in just 30 minutes, is loaded up with cooked garlic flavors and it's high in protein so it's wonderful and solid!

A blizzard in NYC yesterday and I missed it. I'm SO freeloaded.

Being in the city when it's snowing is mystical. It gets excessively calm – there's for all intents and purposes nobody strolling around and the avenues are practically unfilled. It resembles the city rests.

Fortunately, having Trevi causes us to get out and experience the quietness. What's more, despite the fact that neither of us want to wrap up and supporting the chilly, her energy when her paws hit the snow is justified, despite all the trouble. She LOVES the day off. Like I'm not in any event, messing with you, when we let her off rope in the recreation center, she resembles the Tasmanian Devil besieging around attempting to burrow for sticks and pursuing each canine she sees. She's very a winter animal.

30-Minute Roasted Garlic Cauliflower Chowder #vegan #cauliflower #vegetable #roasted #breakfast

Also try our recipe : TWO POINT BAKED TORTILLA CHIPS #vegetarian #easy #shrimp #dinner #mushroom

Ingredients :

  • 1/2 cup raw cashews soaked for at least 2 hours
  • 1 head cauliflower
  • 1 small potato
  • 1 garlic bulb
  • 2 tablespoons oil
  • 1/2 cup Sabra Roasted Garlic Hummus
  • 1/2 cup cooked quinoa
  • 2 cups vegetable broth
  • 2 cups water + more as needed
  • 2 teaspoons miso paste
  • 2 teaspoons nutritional yeast optional
  • Salt + pepper to taste
  • Additional garlic if desired

Instructions :

  1. Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
  2. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1 1/2 tablespoons of oil. Season with salt and pepper.
  3. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
  4. Roast for 20 - 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don't have to be totally soft because we'll be blending them later). Check the garlic after 15 minutes to make sure it isn't burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
  5. Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour in liquids, miso, nutritional yeast (if using) and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired.
  6. Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.

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