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Roasted Cauliflower & Dandelion Soup with Pumpkin Seeds

Spring 2019
F201902002.jpg
food and drink

BY: Michelle Rabin

This soup is dairy-free, gluten-free and vegan. Roasted cauliflower and nutritional yeast give it a creaminess that will make you bet there’s dairy in the soup. Dandelion greens and baby spinach introduce earthy notes. Delicious served warm or cool, top with seasoned pumpkin seeds for a hit of crunch and umami.

1 cauliflower, cut into small florets
3 tbsp (45 mL) olive oil, divided
1 tbsp (15 mL) salt, divided
1 onion, roughly chopped
6 garlic cloves, smashed
¼ cup (60 mL) nutritional yeast
4 cups (1 L) vegetable stock
2 cups (500 mL) dandelion leaves, roughly chopped
2 cups (500 mL) packed babyspinach
1 cup chopped parsley
Zest and juice of 1 lemon
Seasoned Pumpkin Seeds

1 Preheat oven to 400°F (200°C).

2 Place florets on a baking sheet and drizzle 2ƒtbsp (30ƒmL) of olive oil overtop. Sprinkle on 1 tsp (5 mL) of salt.

3 Roast cauliflower in oven until golden brown and crisp, about 40 minutes, flipping florets half way through cook time.

4 Heat remaining 1 tbsp (15 mL) of oil over medium heat in a large pot. Add onion and garlic and cook until golden and fragrant, about 5 minutes. Add roasted cauliflower and nutritional yeast and stir to combine.

5 Pour in vegetable stock and remaining salt. Increase heat to high and bring to a boil. Add in dandelion leaves, spinach and parsley, then decrease heat to low. Simmer for 20ƒminutes.

6 With an immersion blender, purée the soup until smooth. Stir in lemon zest and juice right before serving.

7 Serve, garnishing soup with Seasoned Pumpkin Seeds.

Makes about 5 cups (1.25 L); serves 6

Seasoned Pumpkin Seeds

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. In a small bowl, mix together 2 tbsp (30 mL) nutritional yeast, 1 tbsp (15 mL) olive oil, ½ tsp (2 mL) salt and ½ tsp (2 mL) pepper. Stir in ½ cup (125 mL) pumpkin seeds to evenly coat. Pour onto lined cookie sheet in an even layer. Bake until golden brown and fragrant, about 25 minutes. 

What to Serve

F201902002.jpg
food and drink

Roasted Cauliflower & Dandelion Soup with Pumpkin Seeds

Spring 2019

BY: Michelle Rabin

This soup is dairy-free, gluten-free and vegan. Roasted cauliflower and nutritional yeast give it a creaminess that will make you bet there’s dairy in the soup. Dandelion greens and baby spinach introduce earthy notes. Delicious served warm or cool, top with seasoned pumpkin seeds for a hit of crunch and umami.

1 cauliflower, cut into small florets
3 tbsp (45 mL) olive oil, divided
1 tbsp (15 mL) salt, divided
1 onion, roughly chopped
6 garlic cloves, smashed
¼ cup (60 mL) nutritional yeast
4 cups (1 L) vegetable stock
2 cups (500 mL) dandelion leaves, roughly chopped
2 cups (500 mL) packed babyspinach
1 cup chopped parsley
Zest and juice of 1 lemon
Seasoned Pumpkin Seeds

1 Preheat oven to 400°F (200°C).

2 Place florets on a baking sheet and drizzle 2ƒtbsp (30ƒmL) of olive oil overtop. Sprinkle on 1 tsp (5 mL) of salt.

3 Roast cauliflower in oven until golden brown and crisp, about 40 minutes, flipping florets half way through cook time.

4 Heat remaining 1 tbsp (15 mL) of oil over medium heat in a large pot. Add onion and garlic and cook until golden and fragrant, about 5 minutes. Add roasted cauliflower and nutritional yeast and stir to combine.

5 Pour in vegetable stock and remaining salt. Increase heat to high and bring to a boil. Add in dandelion leaves, spinach and parsley, then decrease heat to low. Simmer for 20ƒminutes.

6 With an immersion blender, purée the soup until smooth. Stir in lemon zest and juice right before serving.

7 Serve, garnishing soup with Seasoned Pumpkin Seeds.

Makes about 5 cups (1.25 L); serves 6

Seasoned Pumpkin Seeds

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. In a small bowl, mix together 2 tbsp (30 mL) nutritional yeast, 1 tbsp (15 mL) olive oil, ½ tsp (2 mL) salt and ½ tsp (2 mL) pepper. Stir in ½ cup (125 mL) pumpkin seeds to evenly coat. Pour onto lined cookie sheet in an even layer. Bake until golden brown and fragrant, about 25 minutes. 

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