Vegan Roasted Cauliflower Soup and Cheesy Garlic Rolls

One of my favourite bread and soup pairing is roasted cauliflower soup and cheesy garlic rolls. These two recipes are close to my heart. My son is allergic to eggs. Whenever I come accross recipes for fluffy breads or enriched doughs, they contain eggs. So I was in search for an egg substitute for such kind of breads. I tried many substitutes like flax seed gel, baking soda, vinegar etc. But the best substitute for eggs that I have found so far is yogurt. 1/4 cup yogurt mixed with a little baking soda can be used instead of an egg. The yogurt substitute gives the closest textute and browning to that of an egg. Hope this is useful to someone in search of an egg substitute. Also I am using a different method of kneading. This is not a 'no knead' dough. You have to just stir the dough for 5 minutes with a strong spoon. This is very useful to people who dont have a mixer and unable to knead by hands.

This cauliflower soup recipe is vegan and full of cozy spices like ginger, coriander and turmeric. It’s a healthy soup that’s easy and delicious. Roasted cauliflower enhances the flavour of the soup. I made this soup the very first time for a vegan friend of mine and then it became a regular at home. Also she loved it. This cauliflower soup recipe is vegetarian, vegan, gluten free, dairy free and refined sugar free.

The garlic balls look like fluffy cotton balls and a delicate aroma of garlic and herbs fill the house. The oozy cheesy garlic balls and the hearty cauliflower soup pair so well.

Step 1: Ingredients

Yield: around 25-27 balls to fill a 9" plate

Ingredients for cheesy garlic rolls

1 teaspoon yeast

t2 tablespoons (25g) fine granulated sugar

1/2 cup (125 ml) warm milk

1/4 cup (60 ml) yogurt

1/4 tsp baking soda

2 cups (250 grams) all-purpose flour

3 tablespoons (42g) soft unsalted butter

3/4 teaspoon salt

1/2 teaspoon garlic powder

Substitutes: You can use an egg instead of yogurt and baking soda

Ingrdients for filling

Mozzarella and cheddar cheese blend

Ham

Ingredients for garlic butter

2 Tbs unsalted butter softened

1 Tbs olive oil

1/4 tsp salt

1/4 tsp garlic powder

3 cloves of garlic

1/4 tsp Italian seasoning

Ingrdients for soup

1 whole cauliflower

6 garlic cloves

6 tablespoons extra-virgin olive oil

1 ¾ teaspoon salt

1 large onion

1 carrot

4 cups vegetable broth

1 teaspoons cumin

1 teaspoons coriander

1" ginger piece

1 teaspoon turmeric

1 teaspoon cinnamon

¼ teaspoon black pepper

Substitues:

You can use ginger powder but I prefer to use fresh ginger.

All the spices are easily available in Indian/ Moroccon spice aisle

Step 2: Mixing of Bread Dough

Add baking soda to yogurt and mix. In a mixing bowl add yeast, sugar, warm milk, yogurt and stir briefly. Add salt and garlic powder to flour and mix well. Add the flour mixture to wet ingredients. Add softened butter. Continue stirring until just turned moist.

Step 3: First Rise

Cover the dough and keep the dough in a warm place for 90 minutes. It should double in size.

Note: Please note how the gluten has developed in the dough in the picture shown.

Step 4: Stirring of Dough

Stir using a strong spoon or use a mixer until the dough is smooth and very soft. It takes about 5 minutes.

We will have the urge to add more flour when finding that the dough is sticky. But please don't add flour (or your rolls will be hard).

As you stir the dough the you will find that the dough will become smoother and start to leave the sides of the bowl as shown in the picture. By the end of 5 minutes you will be able to lift the dough from the bowl as a single unit as shown.

Step 5: Making Garlic Butter and Filling Ready

In the meantime mix all the ingredients for the garlic butter and keep aside.

Keep aside some cheese. I cut the ham into small pieces.

Step 6: Making Dough Circles

Transfer to a floured work table and shape into a ball. On a lightly floured surface, roll out the dough to 1⁄2-inch thickness. Using a 2-inch round cookie cutter, cut the dough. Reroll the scraps as necessary.

I am using a cookie cutter here so that all the garlic balls are of the same size.

Step 7: Add Filling

Apply garlic butter to each dough circle .In the center of each dough circle, place mozzarella and cheddar cheese and ham. Wrap dough around cheese, and seal.

Cup your hand around the ball and slowly rotate to smoothen the top of each ball.

Step 8: Arranging the Garlic Balls

Place in a greased 9" pan with seam side down.

I arranged the balls from the outside to the inside of the pan.

Step 9: Second Proof

Cover again for 30 minutes. Make a mixture of milk, sugar and a little butter for glazing (You can use an egg wash if you don't mind using egg)

Tip: This glaze gives a very good browning for your rolls.

Step 10: Cheese Garlic Rolls Are Ready!

Bake your rolls in preheated oven at 180°C/ 350 F for about 25 minutes till the rolls are golden brown. Rotate the pan once to ensure even browning.

When out of the oven brush some garlic butter on the rolls to make them yummier and softer.

Step 11: Prepping the Cauliflower

Chop the cauliflower into florets. Peel the garlic but keep the cloves whole. Place the cauliflower and garlic in a large bowl and stir together with 3 tablespoons olive oil and salt. Line a baking sheet with parchment paper and place the cauliflower in an even layer on top.

Step 12: Roasting the Cauliflower

Roast the florets in a preheated oven to 230 deg C/ 400 F for 30 to 35 minutes until lightly blackened and very tender.

Step 13: Dicing Vegetables

Meanwhile, dice the onion. Peel and dice carrot.

Step 14: Preparing the Soup

In a large pot heat 2 tablespoons olive oil over medium high heat. Saute the onion, ginger and carrot until the onion is translucent, about 5 minutes. Add the cumin, coriander, turmeric, cinnamon, and black pepper, and saute. Add 4 cups vegetable both and bring it to a boil. Simmer for 10 to 15 minutes while the cauliflower roasts.

Step 15: Blending the Soup

When the cauliflower is done reserve some of the smallest florets for the garnish. Then pour the remaining roasted cauliflower and garlic into the broth mixture. Add salt. Puree with an immersion blender until smooth (or pour into a blender and blend until smooth)

Step 16: Cauliflower Soup Is Ready!

Serve immediately. Garnish with the reserved cauliflower, additional olive oil (if desired), and a sprinkle of paprika.

Step 17:

Enjoy a wholesome meal Cheesy Garlic Rolls and Vegan cauliflower soup!

Hope you try this and enjoy it as much as we do. I will be delighted to know your comments and suggestions. If you do make this please share your experience here.