Roasted Cauliflower Veloute Recipe
walnut oil, spiced pumpkin seeds
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Ingredients
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Vegetables
Oils
Spices
Pumpkin seeds
Method
Preparation of Veloute
- 1
Roasting the Cauliflower
Preheat your oven to 400°F (200°C). Cut the cauliflower into florets and place them on a baking sheet. Drizzle with 1 tablespoon of walnut oil, and season with salt and black pepper. Roast for about 25-30 minutes until tender and golden.
- 2
Sautéing Aromatics
While the cauliflower is roasting, heat another tablespoon of walnut oil in a pot over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
- 3
Blending the Soup
Once the cauliflower is roasted, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth, and bring to a simmer. Use an immersion blender or transfer to a blender to puree until smooth. Season with additional salt and pepper to taste.
Preparation of Spiced Pumpkin Seeds
- 4
Roasting Pumpkin Seeds
In a bowl, toss the pumpkin seeds with olive oil, paprika, cumin, and a pinch of salt. Spread them on a baking sheet and roast in the oven at 400°F (200°C) for about 10-12 minutes, stirring occasionally, until they are golden and crunchy.
