Tahini Roasted Cauliflower Soup

Ingredients

• Cauliflower (2 heads), leaves removed, stem trimmed, and cut into 1/2 inch slices.
• Tahini (1/2 cup)
• Olive oil (6 tbsp, divided)
• Cumin (2 tsp)
• Red pepper flakes
• Salt (2 tsp, divided)
• Black pepper (1 tsp, divided)
• Onion (2), roughly chopped
• Garlic (6 cloves), minced
• Cannellini beans (60oz), rinsed and drained
• Vegetable broth (8 cups)
• Parsley (2 tbsp), chopped plus more for garnish
• Lemon juice

Directions

1. Preheat the oven to 425F. Lightly grease 2 sheet pans.
2. In a large bowl, whisk together tahini, 4 tbsp olive oil, cumin, red pepper flake, 1 tsp salt, and black pepper. Toss the cauliflower in the mixture.
3. Arrange the cauliflower in a single layer on the baking sheets. Roast for 20-25 minutes, flipping halfway through, until browned.
4. Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Saute until soft, 4-5 minutes.
5. Add garlic, salt, and pepper and cook for 1 minute, until fragrant.
6. Add the roasted cauliflower, white beans, broth, and parsley. Bring to a boil. Reduce heat and simmer for 10 minutes.
7. Blend with an immersion blender until smooth.
8. Serve with parsley for garnish,

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