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Za’atar Roasted Cauliflower Soup

  • Comfort Food
  • Vegan
  • Soft Tofu
  • Side Meals

Made with Soft Tofu and vegan!



2 pkg Sunrise Soft Tofu , blended
1 large head Cauliflower (about 6 cups) , cut into florets
¼ cup + 2 tbsp olive oil
2 tbsp Za’atar spice blend
1 medium onion (about 1 ½ cups) , diced
2 garlic cloves , minced
1 cup carrots , diced
1½ cups celery , diced
900 mL Low sodium vegetable broth
For Tahini Cream:
½ cup tahini
½ tsp salt
1 tsp pepper
1 lemon , zested and juiced
For Garnish:
½ cup parsley , chopped
½ cup pomegranate arils
½ cup pumpkin seeds


  1. Preheat oven to 400F.
  2. Toss cauliflower florets with ¼ cup of olive oil and za’atar spice. Spread onto large baking sheet lined with parchment paper and roast for 35-40 minutes or until tender.
  3. In a large pot, heat 2 tbsp. olive oil over medium heat. Add onions, sauté for 3 minutes until translucent. Add the garlic, celery, carrots and herbs and sauté for 5 minutes.
  4. Add in the vegetable broth and roasted cauliflower. Bring to a boil and then simmer on low for 20 minutes.
  5. Meanwhile, in a blender add the tahini, soft tofu, salt and pepper and lemon zest, and 2 tbsp. of water, pulse until mixed well and smooth. Reserve ½ cup to garnish soup before serving.
  6. Add soup to a tahini mixture in blender, puree soup until you have a smooth consistency.
  7. Serve immediately; drizzle soup with the reserved tahini cream and garnish with parsley, pomegranate arils and pumpkin seeds. Refrigerate leftovers, use within 5 days or freeze leftovers.

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