LCBO Food & Drink Spring 2019

R o a s t e d C a u l i f l o w e r & D a n d e l i o n S o u p w i t h P u m p k i n S e e d s

1 cup (250 mL) chopped parsley Zest and juice of 1 lemon Seasoned Pumpkin Seeds (recipe on page 97) 1 Preheat oven to 400°F (200°C). 2 Place florets on a baking sheet and drizzle 2 tbsp (30 mL) of olive oil overtop. Sprinkle on 1 tsp (5 mL) of salt. 3 Roast cauliflower in oven until golden brown and crisp, about 40 minutes, flipping florets halfway through cook time. 4 Heat remaining 1 tbsp (15 mL) of oil over medium heat in a large pot. Add onion and gar- lic and cook until golden and fragrant, about 5 minutes. Add roasted cauliflower and nutri- tional yeast and stir to combine. 5 Pour in vegetable stock and remaining salt. Increase heat to high and bring to a boil. Add

This soup is dairy-free, gluten-free and vegan. Roasted cauliflower and nutritional yeast give it a creaminess that will make you bet there’s dairy in the soup. Dandelion greens and baby spinach introduce earthy notes. Delicious served warm or cool, top with seasoned pump- kin seeds for a hit of crunch and umami.

in dandelion leaves, spinach and parsley, then decrease heat to low. Simmer for 20 minutes. 6 With an immersion blender, purée the soup until smooth. Stir in lemon zest and juice right before serving. 7 Serve, garnishing soup with Seasoned Pump- kin Seeds. Makes about 5 cups (1.25 L); serves 6 WHAT TO SERVE Novas Gran Reserva Organic Sauvignon Blanc LCBO 553800, $15.90 Beau’s Lug-Tread Lagered Ale LCBO 169334, 4 pk, $16.95

1 cauliflower, cut into small florets 3 tbsp (45 mL) olive oil, divided 1 tbsp (15 mL) salt, divided 1 onion, roughly chopped 6 garlic cloves, smashed ¼ cup (60 mL) nutritional yeast 4 cups (1 L) vegetable stock 2 cups (500 mL) dandelion leaves, roughly chopped 2 cups (500 mL) packed baby spinach