Tahini Roasted Cauliflower Soup

Veggie Broth

Olive Oil



White Beans




Cumin Red Pepper Flakes Salt & Pepper


Preheat the oven to 425 degrees F. Stir the tahini, olive oil, cumin, red pepper flakes, salt and pepper in a large bowl.

Toss the cauliflower in the tahini marinade.

Arrange the cauliflower across a sheet pan in a single layer.

Roast the cauliflower until it is golden brown on the edges, flipping halfway through roasting, about 25 minutes.

Warm the olive oil in a large pot over medium heat. Sauté the onions until they are soft and translucent, about 4-5 minutes.

Stir in the minced garlic, salt and pepper.

Add the roasted cauliflower, white beans, vegetable broth and parsley. Bring the soup to a boil, reduce heat and simmer for 10 minutes.

Carefully transfer the soup to a blender to puree until smooth.

Return the soup to the pot to warm it as needed. Squeeze in fresh lemon juice.

Tahini Roasted Cauliflower Soup