Roasted Broccoli and Cauliflower Soup - Talley Farms Box

Ingredients

• Soups
• 2 tsp ground cumin
• 1/2 tsp red chili flakes
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1 head cauliflower, cut into small florets
• 1 lb. broccoli crowns, cut into small florets
• 1 large yellow or red onion, chopped
• 5 garlic cloves, peeled, whole
• 2 Tbsp olive oil (try garlic flavored)
• 4 cups low-sodium vegetable broth
• 1/2 cup coconut milk
• 2 Tbsp nutritional yeast
• Mix in a bowl: cumin, red chili flakes, pepper, salt.
• Add cauliflower, broccoli, onion, garlic and mix well.
• Add 2 Tbsp olive oil and mix well.
• Roast on a large baking sheet at 425 for 15-20 minutes or until easily pierced with a fork.
• Broccoli , Cauliflower
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish