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Roasted Cauliflower Soup with Coffee Pudding

moka coffee pot
This vegan Roasted Cauliflower Soup balances smoky richness with a bold coffee pudding dessert. Cozy meets daring in one plate.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 210 kcal

Ingredients
  

  • 1 large cauliflower head chopped
  • 4 cups vegetable broth
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp smoked paprika
  • For coffee pudding:
  • 1 cup plant-based milk oat or almond
  • 1/4 cup brewed strong coffee
  • 3 tbsp maple syrup or sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 425°F (220°C).
  • Toss cauliflower with olive oil, salt, pepper, and smoked paprika.
  • Roast on baking sheet for 25 minutes until golden and tender.
  • In a pot, sauté onion and garlic until fragrant.
  • Add roasted cauliflower and vegetable broth, bring to boil.
  • Simmer 10 minutes, then blend until silky smooth.
  • Season soup with salt and pepper.
  • For pudding, whisk cornstarch with some plant milk.
  • Heat remaining milk, coffee, and sweetener in saucepan.
  • Gradually add cornstarch mix, stirring until thickened.
  • Remove from heat and stir in vanilla.
  • Serve soup warm followed by coffee pudding dessert.

Notes

Nutritional Information (per serving)
Calories: 210
Total Fat: 4g
Saturated Fat: 0.5g
Carbohydrates: 32g
Fiber: 6g
Protein: 6g
Vitamins and Minerals (per serving)
Vitamin C: 40%
Calcium: 12%
Iron: 15%
Vitamin A: 8%
Magnesium: 10%
Additional Notes
For extra depth, add a splash of coconut milk to soup or dust cinnamon on pudding. Keep it vegan, keep it cheeky!