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Golden Cauliflower Tahini Soup
This golden cauliflower tahini soup is one of those cozy, nourishing recipes you’ll want on repeat.
It’s creamy, flavorful, and comes together with just a few pantry staples.
I love how it gets that silky texture without needing cream or butter—thanks to tahini, roasted cauliflower, and a few spices.
What You’ll Need
- 1 medium head of cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 4 cups vegetable broth
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt, to taste
- Ground black pepper, to taste
- Fresh parsley, chopped (for topping)
- Optional: paprika or chili flakes for garnish
Why I Love This Recipe
This soup is a hug in a bowl. It’s my go-to when I want something simple but nourishing that doesn’t feel boring. I first made it on a rainy Sunday with leftover cauliflower and a spoonful of tahini—and I’ve made it a dozen times since.
- It’s naturally creamy without cream
- You only need one pot and a blender
- The color is beautiful and vibrant
- It pairs well with bread, salad, or roasted veggies
- It freezes and reheats like a dream
Servings and Cook Time
- Servings: 4
- Cook Time: 30 minutes
Macros (Per Serving – Approximate)
- Calories: 210
- Protein: 6g
- Carbs: 17g
- Fat: 14g
- Fiber: 5g
Why This Recipe Works (Quick Science)
The magic comes from two things: roasting the cauliflower and blending it with tahini. Roasting brings out a nutty, slightly sweet flavor in the cauliflower, while tahini adds creaminess and a subtle sesame note. Turmeric and cumin give warmth and depth without overpowering the base.
Common Mistakes
- Skipping the roast: Sautéing is fine, but roasting the cauliflower adds so much flavor.
- Using too much tahini: A little goes a long way—too much can make the soup bitter.
- Overcooking the garlic: It can turn bitter fast. Add it just before the broth.
- Blending too early: Make sure the cauliflower is soft enough to get that silky texture.
- Under-seasoning: Cauliflower needs salt to shine, so don’t skip tasting and adjusting at the end.
What to Serve With
- Crusty sourdough or pita bread
- A simple arugula salad with lemon dressing
- Roasted chickpeas on top for crunch
- Steamed greens or grilled veggies on the side
FAQ
Can I use frozen cauliflower?
Yes, just roast it straight from frozen—no need to thaw.
Can I use another nut butter instead of tahini?
Almond butter works in a pinch, but tahini gives the best creamy texture.
Do I need a high-speed blender?
Nope! An immersion blender or standard blender will do just fine.
Is this freezer-friendly?
Totally. Let it cool, then store in airtight containers for up to 2 months.
Make Ahead Tips
You can roast the cauliflower and sauté the aromatics up to 2 days ahead. Store them in the fridge, then just add broth, blend, and heat when ready to eat.
Cooking Instructions
Step 1: Roast the Cauliflower
Toss 1 head of cauliflower florets with 1 tablespoon olive oil and a pinch of salt. Spread them on a baking sheet and roast at 425°F for 20–25 minutes until golden and slightly crispy on the edges.
Step 2: Sauté Onion and Garlic
In a large pot, heat a bit more olive oil over medium heat. Add 1 chopped onion and sauté for 5–6 minutes until softened. Add 3 minced garlic cloves and cook for 1 more minute.
Step 3: Add Spices
Stir in 1 teaspoon turmeric and ½ teaspoon cumin. Cook for 30 seconds until fragrant.
Step 4: Add Roasted Cauliflower and Broth
Add in the roasted cauliflower and 4 cups of vegetable broth. Bring to a simmer and let cook for about 10 minutes.
Step 5: Blend the Soup
Turn off the heat and blend the soup until smooth using an immersion blender or regular blender in batches.
Step 6: Stir in Tahini and Lemon Juice
Once blended, stir in 2 tablespoons tahini and 1 tablespoon lemon juice. Taste and adjust with salt and pepper.
Step 7: Serve and Garnish
Ladle into bowls and top with a swirl of tahini, chopped parsley, and a dash of paprika or chili flakes if you like.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes beautifully. Reheat on the stove with a splash of water or broth if needed.
Final Thoughts
If you’re looking for a creamy, comforting soup that still feels light and nourishing, this golden cauliflower tahini soup is it. It’s easy, cozy, and packed with plant-based goodness. Try it out, and don’t forget to leave a comment or rating—I’d love to hear how yours turns out!