Mediterranean Roasted Cauliflower Recipe Vegan, Gluten Free, Quick!
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Turn the oven off. In a large cast iron pot or Dutch oven, heat 2 tablespoon olive oil. Add the onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook on medium-high for 2-3 more minutes, stirring constantly. Now add the chickpeas and canned tomatoes. Season with salt and pepper.
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Add the remainder to the soup pot and stir. Then add vegetable broth and water. Bring to a boil, then lower heat to simmer. Cover and simmer for 10- 15 minutes. Uncover and remove from heat. Carefully blend the soup using a blender (for a smoother consistency) or an immersion blender (for a chunkier consistency).
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Add the garlic and cook until just until fragrant, about 30 seconds. Add the broth, cauliflower, salt and pepper, and thyme. Increase the heat to high and bring to a boil. Lower the heat, cover, and let simmer until the cauliflower is tender when pierced with a fork, 10 to 15 minutes.
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Preheat the oven to 425 degrees F. Cut the cauliflower into bite-size florets and toss it with the olive oil, salt and pepper. Roast in the oven for 25 minutes, flip halfway through so the cauliflower florets roast evenly on all sides. Make sure not to overbake the cauliflower.
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Simmer the soup on medium-low heat for 10 minutes. Then, puree the soup to your desired consistency with an immersion blender or blend the soup in a few batches using a blender. Add the reserved cauliflower to the pot along with the cream and cheese (if using). Warm through and adjust seasoning if needed. Then, add the lemon juice and serve
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Chop into small florets and carefully clean them. In a medium saucepan, bring 1 quart (4 cups) of water to a boil. Stir in 2 tsp of salt till dissolved. Pour in the cauliflower florets. Bring the water back to a boil and cover. Let the cauliflower cook for about 5 minutes till very soft and tender.
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Roast cauliflower - Preheat the oven to 425 degrees F. On a large baking sheet, toss the cauliflower with 2 tablespoons of olive oil. Arrange in a single layer on the pan and sprinkle with salt. Bake for 25-35 minutes, flipping halfway through, until caramelized and golden.
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Place the cauliflower and garlic in a large bowl and stir together with 3 tablespoons olive oil and 1 teaspoon kosher salt. Line a baking sheet with parchment paper or a silicon mat, and place the cauliflower in an even layer on top. Roast for 30 to 35 minutes until lightly blackened and very tender, stirring once.
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Start by heating 2 tablespoons of olive oil in a large dutch oven or large pot over a medium-low heat and add the garlic cloves and sauté for 1 minute. Next, add the garlic, carrots and fresh ginger and continue to sauté for 2 minutes. ADD THE SPICES. Now add in the turmeric, paprika, and a dash of salt and pepper.
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Roast the cauliflower. Preheat the oven to 400°F or 200°C. Remove the outer leaves of the cauliflower, rinse the head, pat it dry, and chop it into pieces. Add it to a baking sheet and toss it with extra virgin olive oil, salt, and black pepper. Roast for 30 minutes or until golden and fork tender.
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The stir in the garlic and continue to cook for another minute or two for the garlic to become soft. Next, add the soup stock and bring the soup to a boil and then cover and bring the heat down to a simmer. It should take about 15-18 minutes for the cauliflower to become tender. Then turn the heat off.
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Tap on the times in the instructions below to start a kitchen timer while you cook. Preheat the oven to 425 degrees F (218 degrees C). Line an extra large baking sheet with foil and grease lightly. In a large bowl, toss the cauliflower florets with 2 tablespoons (30 mL) olive oil and 1/4 teaspoon (1 g) sea salt.
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Add Water and Simmer: Pour in 3 cups of water, bring it to a boil again, then lower the heat and let it simmer uncovered for another 20 minutes. Blend and Season: In batches, blend the soup until smooth. Transfer it back to the pot, stir in the heavy cream, and add salt to taste. Reheat the soup on medium-low heat.
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Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt.
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Prepare the aromatics. While the cauliflower roasts, chop 1 onion and 5 garlic cloves. Sauté the onions. In a large heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium until shimmering but not smoking.