Ingredients

• 1 medium head of cauliflower, chopped
• 1 medium shallot, quartered
• 3 – 4 garlic cloves
• Olive oil spray
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 2.5 cups vegetable broth (low sodium)
• 1.5 cup Unsweetened Almondmilk Cashewmilk Blend, divided
• Garnishes: fresh herbs, cracked pepper, lime, etc.

Directions

1. Preheat the oven to 425ºF.
2. Add the cauliflower, shallots and garlic to a large mixing bowl. Spray with olive oil spray and spices and toss to combine. Transfer veggies to a baking sheet and roast for 30 minutes, flipping halfway through.
3. Once roasted, transfer veggies to a saucepan. Add 2.5 cups of broth and 1 cups of milk, and stir to combine. Bring the mixture to a boil, the cover and reduce to simmer for 20 minutes.
4. Remove from heat and blend until smooth. Stir in remaining milk (1/2 cup).
5. Serve immediately and top with desired garnishes.