We absolutely love this recipe from Fork Some More. The fall flavours of cauliflower and carrots blend perfectly with our Aged Cumin cashew cheese.
1 large cauliflower, cut into bite size pieces
2 tbsps of olive oil
½ tsp salt and pepper
½ tsp garlic powder
½ tsp onion powder
1 onion, diced
2 garlic, grated
6 cups of vegetable broth
3 carrots, peeled and cut into bite size pieces
¼ package of Fauxmagerie Zengarry Aged Cumin Cashew Cheese
Pre-heat oven to 375 °F.
Add olive oil, salt, pepper, garlic powder and onion powder to the cauliflower and carrots and combine until evenly coated.
Arrange the cauliflower and carrots in a single layer and bake until the cauliflower is tender, about 45 minutes, tossing halfway.
When the cauliflower and carrots are almost done roasting, get your soup pot ready on medium heat.
Add a tbsp olive oil, onion and salt and pepper. Cook until caramelized, about 15 minutes.
Add the garlic and stir until fragrant, about 30 seconds, then add the broth.
At this point, your cauliflower and carrots should be done roasting and you can reserve a handful of cauliflower for garnish at the end.
Add the remaining cauliflower and carrots to the soup and cook on a gentle simmer for 20 minutes, to give the flavours a chance to mingle.
Once the soup is done cooking, blend the soup until smooth. Add the Fauxmagerie Zengarry Aged Cumin cashew cheese and stir until the cheese has been incorporated.
Give the soup a taste and adjust seasoning as needed.
To serve, top each bowl with roasted cauliflower and green onion alongside some crusty bread. Enjoy!