Ingredients:

  • 2 lbs cauliflower, cut into florets
  • 3 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, peeled and smashed
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 4 cups low-sodium vegetable broth
  • 1 tbsp lemon juice
  • 1 tsp dried thyme
  • ¼ cup fresh flat-leaf parsley, finely chopped
  • 2 tbsp fresh chives, finely chopped
  • 3 tbsp vegan mayonnaise
  • 1 tsp lemon juice
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 425°F (220°C). On a large baking sheet, toss the cauliflower florets, diced onion, and smashed garlic with olive oil, smoked paprika, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until edges are mahogany-colored.
  2. Transfer the roasted vegetables from the pan into a heavy-bottomed pot. Pour in the vegetable broth and add the dried thyme.
  3. Bring the mixture to a gentle simmer over medium heat for about 10 minutes to allow the roasted flavors to infuse into the liquid.
  4. Remove the pot from heat. Using an immersion blender or a stand blender, puree the mixture until completely smooth. Stir in the lemon juice.
  5. In a small mixing bowl, whisk together the chopped parsley, chopped chives, vegan mayonnaise, lemon juice, and a pinch of salt to create the swirl.
  6. Ladle the soup into bowls and garnish with a swirl of the herb mixture.