30-Minute Roasted Garlic Cauliflower Chowder

Super CREAMY + only 30 MINUTE cauliflower chowder made with roasted garlic hummus + quinoa [gluten-free + vegan]

Ingredients

• 1/2 cup raw cashews soaked for at least 2 hours
• 1 head cauliflower
• 1 small potato
• 1 garlic bulb
• 2 tablespoons oil
• 1/2 cup Sabra Roasted Garlic Hummus
• 1/2 cup cooked quinoa
• 2 cups vegetable broth
• 2 cups water + more as needed
• 2 teaspoons miso paste
• 2 teaspoons nutritional yeast optional
• Salt + pepper to taste
• Additional garlic if desired

Instructions

1. Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
2. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1 1/2 tablespoons of oil. Season with salt and pepper.
3. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
4. ..........
5. ...............

full recipe >> simplyquinoa.com

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