Let’s talk about soup. Not just any soup— the soup you’ll want to wrap yourself in like a warm blanket on a chilly day. Enter the Roasted Cauliflower Soup with Sage Chili Oil ! I know cauliflower isn’t always the life of the party, but trust me, after a little time in the oven, it transforms into a golden, caramelized goodness. Pair that with roasted garlic (because garlic makes everything better), and you’ve got yourself a bowl of comfort with a kick of spice.
Now, if you’re thinking, “Cauliflower? Really?” stick with me. This isn’t your bland, sad veggie moment. This is a creamy, dreamy soup that’s perfect for cozy nights, lazy lunches, or impressing guests who think they’ve tasted it all.
Why Roasted Cauliflower?
Cauliflower is like that friend who seems quiet at first but really knows how to throw a party. Roasting it brings out all its nutty, rich flavors—plus, it makes your kitchen smell amazing. And then there’s the roasted garlic… We’re talking soft, buttery cloves you can practically spread on toast (which I’ve been known to do). When you blend it all together with warm spices like cumin, turmeric, and a little cayenne, the soup becomes this thick, velvety hug in a bowl.
But Wait, There’s More!
Oh, did I mention the Sage Chili Oil ? This isn’t just any drizzle, my friends. This is where the party really gets started. Fresh sage leaves and red chili peppers get a hot oil bath that turns them into crispy little flavor bombs. When you pour this over the creamy soup, you get these little pops of heat and herbaceous goodness in every bite.
Plus, it’s ridiculously fun to make. Watching that hot oil hit the chili and sage is like a mini fireworks show in your kitchen. (And yes, you can totally show off your fancy oil-drizzling skills on Instagram.)
Ingredients and Substitutesfor the Roasted Cauliflower Soup
Cauliflower: The star of the show! Roasting brings out its natural sweetness and nutty flavor. If you don’t have cauliflower, you can swap it for broccoli. The soup will be a little greener and just as delicious.
Garlic: Roasting a whole head of garlic turns it soft and buttery, adding depth to the soup. If you’re in a rush, you can use 2-3 cloves of raw garlic, but the roasted version really takes this soup to another level!
Onion: Onion adds a nice savory base to the soup. Yellow or white onions work best, but if you only have red onions on hand, they’ll do the trick too!
Spices (Cumin, Cayenne Pepper, Turmeric): These spices give the soup warmth and a bit of heat. If you don’t have cumin or turmeric, you can try ground coriander or smoked paprika for a slightly different flavor profile. As for the cayenne, adjust to your heat preference or skip it if you’re not into spicy.
Vegetable Broth (or Water): Using vegetable broth gives the soup more flavor, but water works just fine if you’re out of broth. You can also use a low-sodium broth if you’re watching your salt intake. For extra creaminess, you can swap in part of the broth with coconut milk.
Olive Oil: Olive oil helps the cauliflower and garlic roast beautifully and adds richness to the soup. Feel free to use any other neutral oil like avocado oil or even coconut oil for a slightly different flavor.
Sage Chili Oil (Sage, Chili Peppers, Oil): The sage chili oil brings a spicy, herby kick. No sage? Try rosemary or thyme for a different but equally delicious herbal note. You can also replace the red chili peppers with dried chili flakes or jalapeños if that’s what you have on hand.
How to Serve Up the Roasted Cauliflower Soup
This roasted cauliflower soup is best served hot with a side of croutons or some toasted sourdough. I like to drizzle a bit more olive oil on the bread because, well, why not? You could even add a sprinkle of chili flakes if you’re feeling extra bold. It’s a recipe that feels fancy but is super simple to whip up, which is the best kind of recipe if you ask me!
The Best Part?
This soup is completely vegan , gluten-free , and packed with flavor. So whether you’re cooking for two, meal-prepping for the week, or just trying to impress your friends with a cozy fall dish, this one’s a keeper.
Other cozy fall recipes for you:
- Vegan One-Pot Ramen
- Indian Brown Rice Khichdi
- Soybean Chili Recipe
Roasted Cauliflower Soup with Sage Chili Oil
Ingredients1x2x3x
- 1 head of cauliflower
- 1 head of garlic
- 1 onion
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- ½ tsp ground turmeric
- 1-1.2 liters 4-5 cups vegetable broth (or water)
- 1-2 tbsp olive oil
Sage Chili Oil:
- 6-7 sage leaves
- 2 red chili peppers
- 30-45 ml 2-3 tbsp oil (olive oil or any neutral oil)
Instructions
Roast the vegetables:
- Preheat your oven to 190°C (375°F).
- Separate the cauliflower into florets, cutting any large florets into smaller pieces.
- Peel and quarter the onion.
- Place the cauliflower and onion on a baking tray, drizzle with 1-2 tbsp of olive oil, and sprinkle with ground cumin, cayenne pepper, and turmeric. Toss to coat the vegetables evenly in the oil and spices.
- Cut off the top of the garlic head, drizzle with olive oil, and wrap it in aluminum foil.
- Place the garlic on the tray with the cauliflower and roast everything in the oven for 30 minutes or until golden brown and tender.
Blend the soup:
- Once roasted, transfer the cauliflower, onion, and roasted garlic (squeeze the soft garlic cloves out of their skins) to a large pot if using a hand blender. If using a stand blender, let the vegetables cool slightly and add them to the blender jar.
- Add 1 liter (4 cups) of vegetable broth, and blend until smooth and creamy. If the soup is too thick, add the remaining broth (up to 1.2 liters / 5 cups) until the desired consistency is reached. Season with salt and pepper to taste.
Prepare the Sage Chili Oil:
- Finely dice the chili peppers and place them in a small heatproof bowl along with the sage leaves and a pinch of salt.
- Heat the oil in a small pan over medium heat until hot, then carefully pour the hot oil over the chili peppers and sage. Let it sizzle for a minute to infuse the oil.
Serve:
- Ladle the creamy roasted cauliflower soup into bowls, drizzle with the sage chili oil, and serve hot.
- Pair with croutons or toasted sourdough drizzled with olive oil for an extra crunch.
Nutrition
This Tofu Potato Galette is a hearty, protein-packed vegan dish perfect for breakfast, brunch, or even dinner. It’s crispy on the outside and soft on the inside, loaded with flavors from nutritional yeast, turmeric, and fresh scallions. The addition of chickpea flour gives it a nice structure and slight nuttiness. This recipe is a simple, delicious way to enjoy plant-based ingredients.
Crispy on the outside, soft on the inside, this Crispy Tofu Potato Galette is the answer to all your problems. Well, maybe not all. But if you’re wondering what you should make for your next meal, look no further!
The nutritional yeast, turmeric, and fresh scallions give it a vibrant, aromatic flavor, while the tofu and potato lend a hearty interior to the galette. Whether served for as a main or a side, or for breakfast, brunch, or dinner, this simple yet impressive plant-based dish is bound to impress you and your loved ones
What is a Galette?
A galette is just a flat, round, freeform pastry that can have various sweet or savory fillings associated most with the French region of Brittany. Its rustic ingredients and appearance make it a popular choice for professional chefs and home cooks, and because it’s such a simple combination of in-season ingredients and delicious pastry, it is one of the most popular staples of French cuisine.
How to Make Crispy Tofu Potato Galette
Making the Batter
- Dice the carrot, boil the potatoes, then mash them. Finely chop the green onion, reserving the greens for garnish.
- Combine the crumbled tofu, vegetables, chickpea flour, all-purpose flour, minced garlic, nutritional yeast, turmeric, salt, and pepper. Slowly add the plant-based milk or water and mix until a thick batter forms.
Cooking the Crispy Tofu Potato Galette
- Shallow fry the galette batter in a large skillet with some vegetable oil. Cook for about 6 minutes, until the bottom is crispy and golden. Flip and then cook for another 6 minutes until the other side is golden brown.
- Serve the tofu potato galette with some of the reserved green onions and serve with soy sauce or your favorite dipping sauce.
Ingredients and Substitutes for Crispy Tofu Potato Galette
- Firm Tofu : Use extra-firm tofu if you prefer a firmer texture, or substitute with mashed chickpeas for a soy-free version.
- Nutritional Yeast : Substitute with 1 tbsp of miso paste for a different umami flavor.
- Chickpea Flour : Swap with rice flour or almond flour..
- All-Purpose Flour : Use whole wheat flour or gluten-free flour mix as needed.
- Plant-Based Milk : Substitute with water or vegetable broth for a lighter flavor.
Tips for the Perfect Crispy Tofu Potato Galette
Achieving the Perfect Texture:
- Press the tofu : Before crumbling the tofu, press out excess water to help the galette hold together better.
- Don’t overmix : Stir the batter just until combined to avoid a gummy texture.
- Crispiness : Cook on medium-low heat to ensure a crispy outer layer without burning the galette.
Cooking Tips:
- Flip with care : If you’re not confident in flipping with a spatula, slide the galette onto a plate, invert another plate over it, and then flip. Return it to the pan to cook the second side.
- Use a non-stick pan : This helps prevent sticking and ensures a smooth cooking process.
What to Serve with Crispy Tofu Potato Galette
You can serve this dish with any dip or sauce of your choice. I find that soy sauce really complements the flavors in the tofu potato galette, but it can also work with just about any chutney if you’re in the mood for more spice, or even vegan pesto if you would like something more nutty and herby.
Variations on Crispy Tofu Potato Galette
If you feel like adding your favorite fruits, vegetables, or nuts to your galette, go crazy! The possibilities are endless, and provided you do not add anything with too much water in it, the galette should stay crispy. Asparagus are a favorite of mine in the spring, but spinach, green peas, or broccoli are great to up the protein content. If you’re looking for a sweet treat, cherry or peach galette are my first choice.
Similar Recipes to Crispy Tofu Potato Galette
- Crispy Smashed Potato Papdi Chaat
- Spicy Viral Potato Dumplings – Vegan, Indian Style
- Easy Baked Cauliflower Wings Recipe
- Indian Plantain Fritters – Pazham Pori
Tofu Potato Galette
Ingredients1x2x3x
- 11 oz firm tofu 300g, crumbled
- 1 medium carrot diced
- 2 medium potatoes boiled and mashed
- 4 tbsp nutritional yeast
- ½ tsp turmeric
- Salt and black pepper to taste
- 1-2 cloves garlic minced
- 1/4 cup chickpea flour 30g
- 1/2 cup all-purpose flour 60g
- 1/2 cup plant-based milk or water 120ml
- 2 green onions chopped (whites and greens separated)
- Vegetable oil for frying
Instructions
- Prep the Vegetables: Dice the carrot into small pieces. Boil the potatoes until soft, then mash them. Finely chop the green onion, separating the white parts from the greens (reserve the greens for garnish).
- Make the Batter: In a large mixing bowl, combine the crumbled tofu, mashed potatoes, diced carrot, chickpea flour, all-purpose flour, minced garlic, nutritional yeast, turmeric, salt, and pepper. Slowly add the plant-based milk or water and mix until a thick batter forms.
- Cook the Galette: Heat 2 tablespoons of vegetable oil in a large skillet over medium-low heat. Spoon half of the batter into the pan, pressing it into a round pancake-like shape. Cook for about 6 minutes, until the bottom is crispy and golden. Gently shake the pan to ensure the galette isn’t sticking.
- Flip and Cook: Carefully flip the galette using a plate or spatula, and cook the other side for another 5-6 minutes until golden brown.
- Serve: Garnish with the reserved green onions and serve with soy sauce or your favorite dipping sauce.
Nutrition
Looking for a sandwich that combines the comforting flavors of fall with a touch of spice? This Autumnal Mushroom Butternut Squash Sandwich is exactly what you need. Loaded with tender butternut squash, spicy tempeh, savory mushroom-potato patties, and a creamy mustard balsamic vinaigrette.
This Mushroom Butternut Squash sandwich is hearty, vegan, and perfect for cooler days when you don’t have tomatoes or kukes anymore at the market. Whether you’re meal prepping for the week or looking for a cozy weekend lunch, this recipe brings rich, earthy flavors to every bite.
Ingredients and Substitutesfor this Mushroom Butternut Squash Sandwich
This Mushroom Butternut Squash Sandwich recipe is packed with fresh, seasonal ingredients and includes several versatile components. Here’s a breakdown of each ingredient along with possible substitutes, so you can adjust to your preferences or what’s available in your pantry.
- Crimini Mushrooms: Crimini mushrooms add a rich, earthy flavor to the patties. Other mushroom varieties, like button mushrooms, shiitake, or portobello, will also work well. For an even deeper flavor, try mixing several mushroom types.
- Potatoes: Yukon Gold or Russet potatoes are ideal as they mash easily and hold together when formed into patties. You can also use sweet potatoes for a hint of sweetness and vibrant color. Just note that sweet potatoes are softer, so you may need to add a little flour or breadcrumbs if the mixture feels too sticky.
- Tempeh: Tempeh provides a meaty texture and absorbs flavors well, making it a great base for the spicy sauce. Tofu is an excellent substitute; press it well to remove excess water, then slice and marinate it as you would with tempeh. You could also try using seitan strips or a vegan “chicken” alternative if you prefer.
- Fresh Coriander (Cilantro): Coriander adds freshness to the patties. If you’re not a fan, feel free to substitute with fresh parsley or green onions for a milder flavor.
- Baguette or Bread of Choice: A fresh baguette gives this sandwich a satisfying crunch and structure. Ciabatta, sourdough, or multigrain bread are also great options, adding their own unique textures and flavors. For a gluten-free option, any sturdy gluten-free bread would work.
- Butternut Squash: Butternut squash has a naturally sweet, nutty flavor that pairs perfectly with the earthy mushrooms and spicy tempeh. You could also use sweet potatoes, acorn squash, or pumpkin for a similar taste and texture.
Sauce for Tempeh:
- Soy Sauce: Adds umami and saltiness. Tamari or coconut aminos are good gluten-free and soy-free alternatives, respectively.
- Sesame Oil: This oil has a distinct nutty flavor, adding depth to the sauce. You could also use olive oil or avocado oil if sesame oil isn’t available.
- Smoked Paprika: This spice provides a smoky undertone, which enhances the flavor of tempeh. Regular paprika or chipotle powder can be used, though the flavor will be slightly different.
- Brown Sugar: Adds a touch of sweetness to balance out the heat. Maple syrup, agave, or coconut sugar can work as alternatives.
- Sriracha (or Hot Sauce): Adds heat and spice. You can adjust the amount based on your preference or use chili garlic paste for a slightly different flavor profile.
Spices for Potato-Mushroom Patties:
- Kala Namak (Black Salt): This Indian black salt has a sulfur-like flavor, giving the patties a subtle eggy taste. It’s optional but adds a unique touch. Regular salt will work as a substitute if needed.
- Hot Red Chili Powder: Adds a bit of heat. Substitute with cayenne pepper or omit if you prefer less spice.
- Turmeric: Provides an earthy flavor and vibrant color to the patties.
- Cumin Powder: Adds a warm, nutty flavor to complement the mushrooms and potatoes.
Creamy Mustard Balsamic Vinaigrette:
- Dijon Mustard: Adds tang and a slight heat to the vinaigrette. Whole grain mustard or yellow mustard can be used for a milder flavor.
- Balsamic Vinegar: Adds sweetness and acidity. For a slightly different taste, you can use apple cider vinegar or red wine vinegar.
- Tahini: Creates a creamy texture and a subtle nutty flavor. For an alternative, try vegan mayo or plain, unsweetened Greek-style vegan yogurt.
Other Additions and Optional Components
You can always get really creative with what you want to add to this mushroom butternut squash sandwich sandwich. The following should give you some more ideas!
- Lettuce or Greens: A layer of fresh greens, like romaine, spinach, or arugula, adds crunch and a refreshing contrast to the warm sandwich ingredients.
- Sauerkraut or Pickles: Sauerkraut introduces a tangy, probiotic-rich layer to the sandwich, balancing the richer flavors. Alternatively, add thinly sliced dill pickles for a crunchy, tangy element.
- Vegan Cheese: A slice of vegan cheese melts beautifully in the warm sandwich, adding a creamy layer that pairs well with the savory and spicy flavors.
- Onion Slices: Add a few slices of red or caramelized onions for a touch of sweetness and added texture.
- Avocado Slices: For an extra creamy texture, layer a few slices of ripe avocado in your sandwich. It’s a great way to boost the healthy fats and enhance the flavor.
- Microgreens or Sprouts: For a bit of freshness, add a handful of microgreens, sprouts, or even fresh herbs like basil or parsley.
- Pumpkin Seeds or Nuts: If you want a bit of crunch, sprinkle some roasted pumpkin seeds or crushed nuts, like walnuts or pecans, inside the sandwich.
I hope you experiment with flavor, texture, and color and make your own beautiful, restaurant-worthy sandwich at home!
Other sandwiches you can enjoy from the blog:
- Vegan Egg Salad Sandwich
- Vegan Grilled Cheese Sandwich
- Vegan Tuna Sandwich
- Beans Masala Sandwich
- Tofu Masala Sandwich
- Vegan Yoghurt Toast – Spicy
Autumn Mushroom Butternut Squash Sandwich with Spicy Tempeh
Ingredients1x2x3x
For the Sandwich:
- 12 crimini mushrooms or any mushrooms available, like button or shiitake
- 5 medium potatoes Yukon Gold or Russet for a creamier texture
- 1 block of tempeh or substitute with tofu for a milder taste
- 1 bunch of fresh coriander cilantro, chopped
- 1 baguette or any preferred bread sourdough, ciabatta, or multigrain work well
- 1 small butternut squash peeled and sliced into half-circles
Sauce for Tempeh:
- 1 tsp soy sauce can be substituted with tamari for gluten-free
- 1 tsp sesame oil
- 1 tsp smoked paprika
- 1/2 tsp brown sugar
- 1-2 tsp sriracha or any hot sauce, like chili garlic paste, for heat
Spices for Potato-Mushroom Patties:
- 1/2 tsp kala namak Indian black salt for a sulfurous, “eggy” flavor, optional
- 1/4 tsp hot red chili powder or cayenne for extra heat
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp oil for frying
Creamy Mustard Balsamic Vinaigrette:
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tbsp tahini for creaminess; can use vegan mayo as an alternative
- Salt and pepper to taste
- Water to thin as needed
Instructions
- Slice the butternut squash into thin half-circles. Sauté in a bit of oil over medium heat until golden and tender. Set aside.
- Slice the tempeh into thin pieces. In a bowl, mix soy sauce, sesame oil, smoked paprika, brown sugar, and sriracha. Sauté the tempeh slices in oil until golden, then pour the sauce over, allowing it to absorb. Set aside.
- In the same pan, add a little oil and sauté the mushroom slices until golden brown. Remove from heat.
- Prepare the Potato-Mushroom Patties: Boil and mash the potatoes. Add the cooked mushrooms, chopped coriander, and spices (kala namak, chili powder, turmeric, cumin). Mix well, then shape into small patties. Shallow fry in oil until golden on both sides.
- In a small bowl, whisk together Dijon mustard, balsamic vinegar, tahini, salt, and pepper. Add water to thin, if necessary.
- Assemble the Sandwich: Toast your bread if desired. Layer with lettuce, potato-mushroom patties, tempeh, butternut squash, sauerkraut (optional), and drizzle with vinaigrette. Slice in half and serve!
- Enjoy your cozy, fall-inspired sandwich that’s as comforting as it is nourishing.
Notes
- Instead of sautéing, you can bake or air-fry the butternut squash, tempeh, and potato patties for a healthier version.
- Toppings: Feel free to add lettuce, sauerkraut, or thinly sliced pickles for extra crunch and acidity. Check the Additional toppings and additions section in the blog for more ideas.
- Meal Prep! Make the components in advance and store them in airtight containers for easy sandwich assembly during the week.
Nutrition
Roasted Cauliflower Soup with Sage Chili Oil
Ingredients1x2x3x
- 1 head of cauliflower
- 1 head of garlic
- 1 onion
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- ½ tsp ground turmeric
- 1-1.2 liters 4-5 cups vegetable broth (or water)
- 1-2 tbsp olive oil
Sage Chili Oil:
- 6-7 sage leaves
- 2 red chili peppers
- 30-45 ml 2-3 tbsp oil (olive oil or any neutral oil)
Instructions
Roast the vegetables:
- Preheat your oven to 190°C (375°F).
- Separate the cauliflower into florets, cutting any large florets into smaller pieces.
- Peel and quarter the onion.
- Place the cauliflower and onion on a baking tray, drizzle with 1-2 tbsp of olive oil, and sprinkle with ground cumin, cayenne pepper, and turmeric. Toss to coat the vegetables evenly in the oil and spices.
- Cut off the top of the garlic head, drizzle with olive oil, and wrap it in aluminum foil.
- Place the garlic on the tray with the cauliflower and roast everything in the oven for 30 minutes or until golden brown and tender.
Blend the soup:
- Once roasted, transfer the cauliflower, onion, and roasted garlic (squeeze the soft garlic cloves out of their skins) to a large pot if using a hand blender. If using a stand blender, let the vegetables cool slightly and add them to the blender jar.
- Add 1 liter (4 cups) of vegetable broth, and blend until smooth and creamy. If the soup is too thick, add the remaining broth (up to 1.2 liters / 5 cups) until the desired consistency is reached. Season with salt and pepper to taste.
Prepare the Sage Chili Oil:
- Finely dice the chili peppers and place them in a small heatproof bowl along with the sage leaves and a pinch of salt.
- Heat the oil in a small pan over medium heat until hot, then carefully pour the hot oil over the chili peppers and sage. Let it sizzle for a minute to infuse the oil.
Serve:
- Ladle the creamy roasted cauliflower soup into bowls, drizzle with the sage chili oil, and serve hot.
- Pair with croutons or toasted sourdough drizzled with olive oil for an extra crunch.
