Name: Buffalo Cauliflower Soup with Cashew Cream Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 bulb of garlic; 1 head of cauliflower; 1 tbsp nutritional yeast; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; Avocado oil (about 2 1/2 tbsp total); Kosher salt (to taste); 1/2 cup cashews; 1 tbsp nutritional yeast; Zest and juice of half a lemon; 1 cup water; 1/2 tsp salt; 2 tbsp fresh dill, stems removed (plus more for garnish); 1 tbsp chives, thinly sliced (plus more for garnish); 3 shallots, thinly sliced; 3 tbsp nutritional yeast; 1 red bell pepper, diced; 2 tsp smoked paprika; 2 tsp light brown sugar; 1/2 tsp ground coriander; 1 (15 oz) can cannellini beans, drained and rinsed; 1/2 cup buffalo sauce (e.g., Frank’s RedHot Sauce); 3 cups vegetable broth; 6 sprigs fresh thyme; 1 bay leaf

Ingredients

1 bulb of garlic

1 head of cauliflower

1 tbsp nutritional yeast

2 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

Avocado oil

Kosher salt

1/2 cup cashews

3 shallots, thinly sliced

3 tbsp nutritional yeast

1 red bell pepper, diced

2 tsp smoked paprika

2 tsp light brown sugar

1/2 tsp ground coriander

1 (15 oz) can cannellini beans, drained and rinsed

1/2 cup buffalo sauce (such as Frank’s RedHot Sauce)

3 cups vegetable broth

6 sprigs fresh thyme

1 bay leaf

Zest and juice of half a lemon

2 tbsp fresh dill, stems removed (plus more for garnish)

1 tbsp chives, thinly sliced (plus more for garnish)

Instructions

Step 1: Preheat the oven to 425°F and line a baking tray with parchment paper. Slice 1/4 inch off the top of the garlic bulb to expose the cloves. Place the bulb on foil, drizzle with 1 teaspoon of oil and a pinch of salt, then wrap tightly in the foil and set aside.

Step 2: Trim away the stem and leaves of the cauliflower, then cut into 1-inch florets. Place the florets in a large bowl and season with 1 tablespoon nutritional yeast, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Drizzle with about 1 1/2 tablespoons avocado oil and a generous pinch of salt, tossing to coat evenly.

Step 3: Spread the cauliflower on the prepared baking tray in a single layer. Place the wrapped garlic bulb alongside it. Roast on the bottom rack for 20 minutes, flip the cauliflower, then roast for another 10 minutes until the florets are charred on the edges and the garlic is soft.

Step 4: Place the cashews in a heatproof bowl, cover with boiling water, and let soak for at least 10 minutes. Drain and set aside.

Step 5: Heat 2 teaspoons avocado oil in a large Dutch oven over medium-low heat. Add the sliced shallots and a pinch of salt. Sauté for 4-5 minutes until softened.

Step 6: Stir in 2 tablespoons nutritional yeast and sauté for 2 more minutes. Add the diced red bell pepper, 2 teaspoons smoked paprika, 2 teaspoons light brown sugar, and 1/2 teaspoon ground coriander. Cook for 2-3 minutes until the bell pepper softens.

Step 7: Add the drained cannellini beans, buffalo sauce, and vegetable broth. Stir to combine, then add the fresh thyme sprigs and bay leaf. Bring to a gentle simmer, cover with a lid, and cook for 20 minutes.

Step 8: In a blender, combine the soaked cashews, roasted garlic squeezed from its skins, 1 tablespoon nutritional yeast, lemon zest and juice, 1 cup water, and 1/2 teaspoon salt. Blend on high until smooth. Add fresh dill and chives, pulsing a few times to finely mince them while keeping flecks visible.

Step 9: Remove the thyme sprigs and bay leaf from the soup pot. Add half of the roasted cauliflower and most of the cashew cream (reserve some for topping). Stir well to combine until creamy, then remove from heat.

Step 10: Ladle the soup into bowls. Top with the remaining roasted cauliflower, drizzle with reserved cashew cream, and garnish with extra dill or chives. Serve and enjoy!

Tips & Variations

For a smokier flavor, try using smoked salt instead of kosher salt.

Adjust the buffalo sauce amount to control the heat level to your taste.

Soak cashews longer for an even creamier texture, or use raw cashew butter as a shortcut.

Swap cannellini beans for white kidney beans or great northern beans if preferred.

For added protein, serve with a side of crusty bread or a handful of cooked quinoa.

FAQs

Can I make this soup nut-free?

You can omit the cashews and use a non-dairy creamer or blended cooked potato or cauliflower to add creaminess instead. The texture will be slightly different but still delicious.

Is this soup spicy?

This soup has a moderate level of heat from the buffalo sauce, which you can adjust to taste by adding more or less sauce. For a milder version, reduce the buffalo sauce and balance with extra vegetable broth.