Description
Creamy buffalo cauliflower soup packed with golden roast cauliflower, spicy buffalo sauce, and a silky cashew and herb cream sauce. A cozy, dairy-free soup that will make you feel like you’re enjoying a giant bowl of dip.
Ingredients
Roasted Veggies
- 1 bulb of garlic
- 1 head of cauliflower
- 1 tbsp nutritional yeast
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Avocado oil
- Kosher salt
Buffalo Soup Base
- 1/2 cup cashews
- 3 shallots, thinly sliced
- 3 tbsp nutritional yeast
- 1 red bell pepper, diced
- 2 tsp smoked paprika
- 2 tsp light brown sugar
- 1/2 tsp ground coriander
- 1, 15oz can cannellini beans, drained and rinsed
- 1/2 cup buffalo sauce (I used Frank’s RedHot Sauce as it is accidentally vegan)
- 3 cups vegetable broth
- 6 sprigs fresh thyme
- 1 bay leaf
- Zest and juice of half a lemon
- 2 tbsp fresh dill, stems removed (plus more for garnish)
- 1 tbsp chives, thinly sliced (plus more for garnish)
Instructions
- Preheat the oven to 425F and line a baking tray with parchment paper. Slice 1/4 inch off the top of the garlic bulb to expose the cloves. Place on foil, drizzle with 1 tsp oil and a pinch of salt, wrap tightly in the foil, and set aside.
- Trim away the stem and leaves of the cauliflower, then cut into 1 inch florets (you can slice them thinner if you prefer more crispy edges). Transfer to a large mixing bowl then season with the nutritional yeast, paprika, garlic powder and onion powder. Drizzle with about 1 1/2 tbsp oil and a generous pinch of salt, then toss to coat. Spread the cauliflower onto a baking tray in a single layer and place the along with the wrapped garlic alongside it. Roast for 20 minutes on the bottom rack, flip the cauliflower, then roast for another 10 minutes or until the florets are charred around the edges and the garlic is soft.
- Add the cashews to a heatproof bowl, cover with boiling water, and let soak for at least 10 minutes. Drain and set aside.
- Heat 2 tsp of oil in a large Dutch oven over medium-low heat. Add the shallots and a pinch of salt, sautéing for 4-5 minutes until softened.
- Add 2 tbsp of nutritional yeast and continue to sauté for 2 minutes. Stir in the bell pepper, paprika, brown sugar, and coriander, and continue to sauté for 2-3 minutes or until the bell pepper softens.
- Pour in the beans, buffalo sauce, and vegetable broth. Stir to combine, then add the thyme and bay leaf. Bring to a gentle simmer, cover with a lid, and cook for 20 minutes.
- To a blender, add the soaked cashews, the roasted garlic squeezed out from the skins, 1 tbsp nutritional yeast, lemon zest and juice, 1 cup water, and 1/2 tsp of salt. Blend on high until smooth. Add the dill and chives, then pulse a few times until finely minced, but still flecked throughout.
- Remove the thyme and bay leaf from the pot. Add half of the roasted cauliflower, then pour in most of the cashew cream, reserving a few spoonfuls for topping. Stir until the soup is creamy and well combined, then remove from heat.
- Ladle the soup into bowls and top with the remaining roasted cauliflower. Drizzle with the reserved cashew cream, and finish with extra dill or chives, then enjoy!
Notes
For the perfect sear on your cauliflower, make sure you place your cauliflower cut side down in the pan. You also want to make sure there is enough space between each piece as it roasts. If your pan is too crowded, the cauliflower will steam and get mushy.
For more protein, replace some or all of the cauliflower with shredded tofu. Use a block of super firm tofu and shred it using a box grater. Season and roast the tofu then add it to the soup the same way the cauliflower is incorporated.
Adjust the flavors. If you feel the tang from the buffalo sauce is too overpowering, you can always add in a little more cream or water to help dilute. You can also use less buffalo sauce initially, taste, and adjust with more if desired.
Adjust the thickness. For a thinner soup, just add additional vegetable broth until your soup is at your desired level of creaminess.
