Cauliflower Velouté

Instructions

1. 1

   Preheat the oven to 200°C. Rinse the cauliflower and remove the leaves and stem. Cut into florets and place on a baking sheet.

2. 2

   Roast the cauliflower in the oven for 20 minutes, or until tender.

   Tip: Drain excess moisture before proceeding.

3. 3

   In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

4. 4

   Add the chicken or vegetable stock to the pot and bring to a simmer.

   Tip: Skim any foam from the surface.

5. 5

   Add the roasted cauliflower to the pot and cook for 5 minutes.

6. 6

   Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender and blend in batches.

   Tip: Return the soup to the pot.

7. 7

   Add the cashew cream, nutritional yeast, salt, and black pepper to the pot. Stir to combine.

   Tip: Taste and adjust seasoning as needed.

8. 8

   Stir in the lemon juice and cook for an additional 2 minutes.

9. 9

   Serve the soup hot, garnished with fresh parsley and a pat of butter.

   Tip: Optional: serve with a side of crusty bread.