- 1 large cauliflower crown (about 1½ lbs.), broken into florets
- 2 tbsp. olive oil, divided
- 1 tbsp. smoked paprika
- ½ tsp. cayenne pepper (or to taste)
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1-14 oz. can white beans, drained and rinsed
- 1-2 cups Silk Original Unsweetened Cashewmilk
- 2 tbsp. nutritional yeast flakes (optional)
- 2 tsp. red wine vinegar
- ½ tsp. liquid smoke
- salt and pepper to taste
- chopped scallions, for serving
- Preheat oven to 400°. Toss cauliflower florets with 1 tablespoon of olive oil and smoked paprika and cayenne. Arrange on baking sheet or place into roasting pan. Roast until fork tender, about 30 minutes, flipping about halfway through.
- While cauliflower roasts, coat the bottom of a large pot with remaining 1 tablespoon of olive oil and place over medium heat. When oil is hot, add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Add broth and beans. Bring to a simmer and lower heat. Allow to simmer for about 10 minutes, stirring occasionally.
- When cauliflower is finished roasting, add about half to the pot with broth and beans. Cover and allow to steam for 4-5 minutes, until cauliflower is very tender. Uncover and remove from heat.
- Using an immersion blender or food processor, blend soup mixture until very smooth. You may need to work in batches if using a food processor. Return to pot. Add remaining cauliflower and 1 cup of Silk Cashewmilk. Place pot over medium-high heat. Stir in nutritional yeast if using, vinegar and liquid smoke. Season with salt and pepper and if desired, thin with up to 1 additional cup of Silk Cashewmilk. Bring to a simmer and cook just until heated throughout, 1-2 minutes.
- Ladle into bowls and sprinkle with scallions. Serve.