You may remember my undying love for Pita Jungle‘s roasted cauliflower with tahini sauce dish? I pretty much order it every time I’m there, and I even made my own version at home so I can have it any time I want!

Recently on a day off, I was craving soup. I was also craving that roasted cauliflower, so I thought I could try my hand at combining the collective awesomeness of a good soup with that roasted cauliflower. Boom, this fantastic soup was born. I now win at life.

I know I don’t usually post on weekdays, but I just couldn’t wait to get this recipe to you guys! In the midst of all the peppermint marshmallow and snowman cupcake recipes you’re sure to encounter at this time of year, throw this soup into your recipe stack for consideration. It is super creamy thanks to the addition of Greek yogurt, bright from fresh lemon juice and garlic, and mellow and nutty from the tahini. The roasted cauliflower and onion don’t hurt either.

cauliflower-tahini soup with paprika + lemon

serves 6

1 medium head cauliflower
half of 1 large yellow onion, sliced thin
3 Tbs (35 g) olive oil
1/2 tsp (3 g) kosher salt
1/4 tsp fresh ground black pepper

2 Tbs (23 g) olive oil
3 cloves garlic, minced
1/4 tsp kosher salt
1/2 tsp fresh ground black pepper
1 handful fresh parsley leaves, minced
4 c chicken or vegetable stock
1 Tbs paprika (not the smoked kind)
4 tsp fresh squeezed lemon juice
1/4 c (64 g) tahini (I use Joyva brand)
1/2 c (110 g) full fat Greek yogurt (Fage brand is great)

Preheat oven to 450 degrees. Chop or tear the cauliflower florets into small pieces. Place in a large bowl and add the sliced onion, olive oil, salt, and pepper. Stir well to combine and pour onto a sheet pan in an even layer. Roast for 25 minutes, stirring after the first 10 minutes. Turn the broiler on once the 25 minutes is up, and let the cauliflower and onion get lightly charred directly under the broiler, for a total of 8 minutes, stirring after 4 minutes. Set aside.

While the cauliflower roasts in the oven, heat the 2 tablespoons olive oil in a 6 quart pot over medium-low heat. Once the oil is hot, add the minced garlic and salt and pepper. Stir constantly, cooking until the garlic is lightly brown. Stir in the parsley, then add the stock, paprika, and lemon juice. Let heat until steaming heavily, and whisk in the tahini and yogurt.

Add the roasted cauliflower and onion, and puree in the pot with an immersion blender, or in a conventional blender in batches, until completely smooth. Taste for seasoning, adding more salt and pepper if desired. Garnish with a little more yogurt and parsley.

Give yourself a little break from the endless piles of Christmas cookies with a big bowl of this excellent soup. It’ll warm you up when the weather is cold, and would make a great addition as an unconventional starter for Christmas dinner or holiday get-togethers!