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This recipe is a combination of 3 different recipes that I've hodgepodged together. I invited a friend to dinner and panicked when she told me she ate a vegan diet. I took a chance and she loved it! I'm a meat eater and I love it, too! Even my hubby gave it thumbs up!


Recipe Summary test

20 mins
35 mins
55 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Chop 3/4 of the cauliflower and set aside. Slice the remaining 1/4 cauliflower and place slices in a large bowl. Drizzle with 2 tablespoons olive oil, salt, and pepper; toss to coat. Distribute evenly on a sheet pan.

  • Roast in the preheated oven, stirring every 10 minutes, until evenly browned, 20 to 30 minutes.

  • Meanwhile, heat remaining 3 tablespoons oil in a skillet over medium heat. Stir in onion and garlic and saute until the onion has softened and turned translucent, about 5 minutes. Add broth and bring to a boil.

  • Remove 1/2 of the boiling broth and put it into a saucepan. Add chopped cauliflower and simmer over medium heat until cauliflower is tender, 20 to 30 minutes. Stir in peas 5 minutes before serving.

  • Add potatoes, celery, and carrots to the remaining boiling broth and simmer over low heat until the potatoes are tender, about 15 minutes.

  • Remove the chopped cauliflower and broth mixture from the heat and stir in cashews until soft. Working in batches, pour into a blender until halfway full. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into the potato and broth mixture. Repeat as necessary.

  • Top each bowl with slices of roasted cauliflower.

Cook's Note:

Chicken broth may be used in place of vegetable broth, but it will no longer be vegan with this substitution.

Nutrition Facts

364 calories; protein 10.1g; carbohydrates 35.1g; fat 22.1g; sodium 696.2mg. Full Nutrition