This roasted cauliflower soup is creamy and flavorful without heavy cream or flour. It has hearty veggies and bold flavors from garlic, fresh thyme, and cumin. I love this recipe because it's ...

Authors, cooks, and advocates of a plant-based lifestyle. Two Raw Sisters' new cookbook, Salad: 70 delicious recipes for every occasion, is a triumph of fresh yet full-flavoured nutritious ...

Wash and dry the cauliflower and stand it on a microwave prove plate or dish. Mix together the cumin, coriander and ... an air fryer or preheated oven and roast it at 180 Celsius for twenty ...

Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seeds, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the ...

Toss the cauliflower florets with ½ a tablespoon of olive oil, the cumin seeds and a generous amount of salt and pepper. Roast for 15 minutes ... heat and bring the soup to the boil, before ...

Add the shallots, garlic and cumin, then roast in the oven for 40 minutes. Remove the roast and pour over the white wine. Add the cauliflower, carrot, zucchini and cucumber and return to the oven ...