Roasted Cauliflower Soup with Walnut-Lemon Topping
Parmesan Cheese Toast
Ingredients
- 2 (12-oz) pkg cauliflower florets
- 2 onions, cut into wedges
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup chopped walnuts
- 1 (14.5-oz) can vegetable broth
- ¼ cup water
- ¼ cup chopped fresh parsley
- 1 Tbsp grated lemon rind
- ½ cup fat-free plain Greek yogurt
Instructions
- Preheat oven to 450°F. Toss together cauliflower, onions, oil, salt, and pepper on a large rimmed baking sheet. Bake 30 minutes.
- Meanwhile, toast walnuts in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Process cauliflower mixture, in batches, with broth, ¼ cup walnuts, and ¼ cup water in a food processor; add more water to thin to desired consistency.
- Transfer to a large saucepan; cook over medium heat until thoroughly heated.
- Combine ¼ cup walnuts, parsley, and lemon rind. Garnish individual servings with walnut mixture; dollop with yogurt.
Side Dish Ingredients
- 4 (1-oz) slices 100% whole wheat sandwich bread
- ½ cup shredded Parmesan cheese
Side Dish Instructions
- Preheat broiler. Sprinkle bread with cheese. Broil 2 to 3 minutes or until cheese is melted and begins to brown.
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