Tis the season for all the decadent holiday treats! Luckily, my specialty is helping you find dishes that taste like they have all the cream, butter, and deliciousness that the rest of the family oohs and ahhs over but with the nutrients, and gluten-dairy free requirements your tummy dreams of!
This Cauliflower Rosemary Apple is one of my favorite recipes from my book, Eat with Intention and I was so happy to partner with Crispy Greens to bring an even tastier version of it for this holiday season! Watch me make it live on the video below and scroll down for step by step ingredients on how to make it at home!
Cauliflower Apple Rosemary Soup
Yield: 4 servings
INGREDIENTS
Olive oil cooking spray, for greasing
1 head cauliflower, chopped
2 teaspoons garlic powder
2 teaspoons onion powder
Salt and freshly ground black pepper, to taste
2 apple packets of Crispy Fruit
2 tablespoons (30 ml) extra-virgin olive oil
1 white onion, diced
1 clove garlic, chopped
3 cups (720 g) unsweetened almond milk, divided
3 tablespoons (45 g) Dijon mustard
4 rosemary sprigs, divided
1. Preheat the oven to 425°F (220°C, or gas mark 7). Grease a baking sheet with cooking spray. Add the cauliflower, sprinkle over the garlic and onion powders, and generously season with salt and pepper. Roast in the oven for 10 to 15 minutes, or until the cauliflower starts to brown.
2. In the meantime, grease another baking sheet with cooking spray and scatter across the apples. Bake for 5 minutes, or until the apples begin to brown.
3. Heat the olive oil in a frying pan over medium heat. Add the onion and sauté for 5 minutes until softened, then add the garlic and sauté for another minute.
4. Transfer the roasted cauliflower and apples (setting aside a few apple slices to garnish) to a food processor or high-speed blender, and then add the onions and garlic, 1 cup (240 ml) almond milk, and Dijon mustard. Pulse until puréed, gradually adding more almond milk to achieve your desired consistency.
5. Transfer the mixture into a large saucepan over medium heat, add 2 rosemary sprigs, and simmer for 10 minutes until warm and infused with rosemary. Remove the rosemary.
6. To serve, finely chop the remaining rosemary leaves. Ladle the soup into individual bowls, and then garnish with sliced apples and chopped rosemary.