Roasted Cauliflower Buffalo Soup

This is a great little recipe that I discovered, while trying to figure out how to get the great taste of buffalo sauce in a meatless soup, but still fill you up. The key ingredient is roasted cauliflower, mixed with coconunt cream, and some additional veggies.

Roasting Cauliflower

Properly roasting cauliflower is a fairly simple process. You start by cutting up the head of the cauliflower into 1/4 inch pieces, basically small enough to ensure they cook evenly (make sure to preheat the oven. Next lay them out on a greased baking sheet, and drizzle with olive oil. Sprinkle some salt and pepper to taste. You will then bake them for about 35 – 40 min. turning them half way.

If you are crunched on time, steam the cauliflower instead of roasting, which will still soften the cauliflower, but take way less time.

Making the Cauliflower Buffalo Soup

Now, I like a thicker soup, so I recommend setting aside half of the cauliflower, to just dump in to the soup, making sure to cut them in to bite size pieces prior. That way, you will still get the liquid soup with the other ingredients, but also have some additional veggie chunks.

Roasted Cauliflower Buffalo Soup

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This meatless, dairy free soup, will hit the spot, and get you your buffalo fix.  Using cauliflower and vegetable broth as the base, makes it an easy to prepare soup.

• Author: Joel
• Prep Time: 10 min.
• Cook Time: 40 min.
• Total Time: 50 min.
• Yield: 6 servings 1x
• Category: Comfort food

Ingredients

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Soup Base

• 1 jalapeno (diced)
• 1 yellow onion (diced)
• 2 cloves garlic (minced)
• salt to taste
• 1 head of cauliflower (roasted/cooked)
• 3 c. vegetable broth

Soup Fixin’s

• 2 c. celery (~ 2 stalks) – chopped in slices
• 2 c. carrots (chopped)
• 1/2 c. franks red hot sauce
• 13 oz. coconut cream
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp cayenne
• 1 tsp salt

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Instructions

Roasting the Cauliflower

1. Preheat the oven to 425 degrees.
2. Cut the cauliflower into small bite size pieces approximately 1/4 in.
3. Place cauliflower on a 13 x 9 greased baking sheet, so that the cauliflower is evenly spaced, and not lying on top of each other.
4. Drizzle with olive oil, and sprinkle with salt.
5. Bake for 15 min. Flipping the cauliflower.  Put back in for another 10 minutes.  Set aside.

Soup Base

1. Saute the jalapeno’s, onion, and garlic, adding a sprinkle of salt to taste.  Cook for about 10 minutes, or until really fragrant and cooked through.
2. Remove from heat and add the roasted cauliflower, and onion/garlic mix to a blender.  Pouring the broth in, and blending until puree’d.

Making the Soup

1. With the base made, in a separate, large sauce pot, saute the celery and carrots, in a generous amount of oil.  Approximately 10 min. or until the veggies are soft.
2. Pour in the soup base, Franks red hot, and bring to a boil.  Cover, reduce heat, and simmer for 15 min.
3. Stir in the coconut cream, and the remaining seasonings.
4. Simmer for another 5-6 minutes.
5. Remove from heat, and serve with tortilla chips, garnished with green onions, enjoy

Notes

• To speed up the cooking time, you can steam the cauliflower, instead of roasting it.
• If you like it less hot, you can add in a 1/4 c. buffalo sauce, and leave out the jalapeno.

Keywords: buffalo soup, vegetarian buffalo soup

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