Za’atar Roasted Cauliflower Soup

Za’atar Roasted Cauliflower Soup

Za’atar Roasted Cauliflower Soup 20 People saved this recipe.

Made with Soft Tofu and vegan!

Servings: 6

advanced Starters Sunrise Soft Tofu (Western Canada) (300g)

  • 20 min prep
  • 55 min cook
  • 6 people


  • 2 packages Sunrise Soft Tofu (Western Canada) (300g) blended
  • 1 large head Cauliflower, about 6 cups, cut into florets
  • ¼ cup + 2 tbsp olive oil
  • 2 tbsp Za’atar spice blend
  • 1 medium onion, diced (about 1 ½ cups)
  • 2 garlic cloves, minced
  • 1 cup carrots, diced
  • 1.5 cups celery, diced
  • 900mL Low sodium vegetable broth
  • For Tahini Cream:
  • ½ cup tahini
  • ½ tsp salt
  • 1 tsp pepper
  • 1 lemon, zested and juiced
  • For Garnish:
  • ½ cup parsley, chopped
  • ½ cup pomegranate arils
  • ½ cup pumpkin seeds


  1. Preheat oven to 400F.
  2. Toss cauliflower florets with ¼ cup of olive oil and za’atar spice. Spread onto large baking sheet lined with parchment paper and roast for 35-40 minutes or until tender.
  3. In a large pot, heat 2 tbsp. olive oil over medium heat. Add onions, sauté for 3 minutes until translucent. Add the garlic, celery, carrots and herbs and sauté for 5 minutes.
  4. Add in the vegetable broth and roasted cauliflower. Bring to a boil and then simmer on low for 20 minutes.
  5. Meanwhile, in a blender add the tahini, soft tofu, salt and pepper and lemon zest, and 2 tbsp. of water, pulse until mixed well and smooth. Reserve ½ cup to garnish soup before serving.
  6. Add soup to a tahini mixture in blender, puree soup until you have a smooth consistency.
  7. Serve immediately; drizzle soup with the reserved tahini cream and garnish with parsley, pomegranate arils and pumpkin seeds. Refrigerate leftovers, use within 5 days or freeze leftovers.

As per one serving size ()