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Creamy Roasted Cauliflower Soup
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50 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 77.2% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.2% of RDA
• Calories: 9.4% of RDA
• Carbs: 2.5% of RDA
• Fat (total lipid): 17.4% of RDA
• Fiber: 7.6% of RDA
• Fructose: 3.6% of RDA
• Protein: 4.4% of RDA
• Sodium: 77.2% of RDA
• Sugar: 13.3% of RDA
• Vitamin A (IU): 18.9% of RDA
• Vitamin B6: 10.9% of RDA
• Vitamin C: 12.7% of RDA
• Iron: 0.2% of RDA
• Magnesium: 2.4% of RDA
• Manganese: 106% of RDA
• Niacin: 10.1% of RDA
• Potassium: 8.8% of RDA
• Zinc: 2.4% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
6.95
g
Calories
188
 
Fiber
2.14
g
Iron
0.036
mg
Protein
4.91
g
Sodium
1042
mg
Sugars
4.16
g
Fat (total lipid)
10.6
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
head
+
-
 
cut into florets.
 
2
whole
+
-
 
peeled and sliced into quarters.
 
4
cloves
+
-
 
unpeeled.
 
4
cups
+
-
 
 
5
sprigs
+
-
 
use only the leaves from the sprigs.
 
1/2
tbsp
+
-
 
 
1/2
tbsp
+
-
 
 
3
tbsp
+
-
 
 
2
tbsp
+
-
 
fresh squeezed.
 
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PREPARATION
1.
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2.
Trim the cauliflower head into florets and cut the core into pieces. Spread the cauliflower and the shallots on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper.
3.
Wrap the garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil and place it on the baking sheet with the vegetables. (The garlic will roast this way making it soft and the flavor less strong).
4.
Roast for 30 to 35 minutes or until the cauliflower is browned around the edges. Remove from the oven and let cool slightly. Set aside 1½ cups of the smaller cauliflower florets for garnish.
5.
In a blender, combine the roasted cauliflower, shallots, peeled garlic, vegetable broth, thyme leaves, miso paste and Dijon mustard and blend until smooth.
6.
Add the olive oil, lemon juice and a pinch of salt and pepper and blend. Taste and adjust seasonings adding more salt, pepper and lemon juice. If the soup is too thick, add water, a few tablespoons at a time and blend to desired consistency.
7.
Serve with a drizzle of olive oil, the reserved cauliflower florets, and either fresh ground pepper or whole peppercorns.
NOTES, TIPS, TRICKS, HINTS, ETC:
The soup will thicken as it sits. If you’re reheating the soup, stir in a bit more water for a thinner consistency, if desired.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 188
Protein 4.91 g
Carbohydrates 6.95 g
Iron 0.04 mg
Fiber 2.14 g
Calcium 1.59 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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