Tamarind Scented Roasted Cauliflower Soup
Ingredients
- 1 head cauliflower cut into florets
- 2 tablespoons olive oil
- 1 tablespoon tamarind paste
- 4 cups vegetable broth
- 1/4 cup pomegranate seeds for garnish
- 2 tablespoons toasted pistachios chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets with olive oil and tamarind paste. Roast for 30-40 minutes, or until tender and slightly caramelized.
- Transfer roasted cauliflower to a blender or food processor. Add vegetable broth and blend until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with pomegranate seeds and chopped pistachios.
