Roasted Cauliflower & Dandelion Soup with Pumpkin Seeds

This soup is dairy-free, gluten-free and vegan. Roasted cauliflower and nutritional yeast give it a creaminess that will make you bet there’s dairy in the soup. Dandelion greens and baby spinach introduce earthy notes. Delicious served warm or cool, top with seasoned pumpkin seeds for a hit of crunch and umami.

1 cauliflower, cut into small florets 3 tbsp (45 mL) olive oil, divided

1 tbsp (15 mL) salt, divided

1 onion, roughly chopped

6 garlic cloves, smashed

¼ cup (60 mL) nutritional yeast 4 cups (1 L) vegetable stock

2 cups (500 mL) dandelion leaves, roughly chopped

2 cups (500 mL) packed baby spinach 1 cup (250 mL) chopped parsley

Zest and juice of 1 lemon

Seasoned Pumpkin Seeds (recipe on page 97)

Preheat oven to 400°F (200°C).

Place florets on a baking sheet and drizzle 2 tbsp (30 mL) of olive oil overtop. Sprinkle on 1 tsp (5 mL) of salt.

3 Roast cauliflower in oven until golden brown and crisp, about 40 minutes, flipping florets halfway through cook time.

4 Heat remaining 1 tbsp (15 mL) of oil over medium heat in a large pot. Add onion and garlic and cook until golden and fragrant, about 5 minutes. Add roasted cauliflower and nutritional yeast and stir to combine.

5 Pour in vegetable stock and remaining salt. Increase heat to high and bring to a boil. Add in dandelion leaves, spinach and parsley, then decrease heat to low. Simmer for 20 minutes.

6 With an immersion blender, purée the soup until smooth. Stir in lemon zest and juice right before serving.

7 Serve, garnishing soup with Seasoned Pumpkin Seeds.

Makes about 5 cups (1.25 L); serves 6 WHAT TO SERVE

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