How to: Five-Minute Breakfast Soup

Breakfast soup may seem like an unconventional choice, but this tutorial for Five-Minute Breakfast Soup will turn you into a breakfast-soup-believer! You can throw together a satisfying, deeply nourishing soup packed with greens, veggies, potatoes, meat, or eggs and adapted to fit any flavor profile in just five minutes. Jump to tutorial.

Friends, let me tell you something…breakfast soup is the new green smoothie. I know the concept may sound odd, but hear me out: breakfast soup can be just about anything you want it to be – packed with greens, roasted veggies, potatoes, fresh herbs, noodles, meat, or eggs and adapted to fit any flavor profile.

Soup may not be a typical breakfast in the states, but all over the world different soups + stews are commonplace at the breakfast table. Whether it’s changua in Colombia, menudo in Mexico, miso in Japan, congee in China, or Mohinga, a common pho-like street food eaten for breakfast in Myanmar, other cultures know that soup delivers essential nutrients and can be make a wonderfully nourishing breakfast.

Soup is known to support digestion and boost energy levels, all while boosting your veggie & nutrient intake for the day. It’s like the cold weather version of a green smoothie and I am here for it.

You may be thinking that having soup for breakfast may seem like a great idea in fall + winter, but you can also have soup for breakfast in the summer; if you don’t feel like hot soup in the summer months, you can try refreshing chilled soup recipes like gazpacho.

What we’re not doing: making a big batch of one kind of soup and eating that throughout the week. Instead, we’re keeping things simple + exciting by making a single serving of breakfast soup from pre-prepped or leftover ingredients we already have on hand in about 5-10 minutes.

The base of a quick + easy breakfast soup is good quality broth or stock. Then I like to incorporate tons of aromatics, greens and pre-cooked vegetables with leftover meat or a soft-boiled egg. The best part? You can mix and match whatever your favorites are – there are no rules.

Aromatics such as ginger, garlic, and turmeric provide flavor + nutrients, umami ingredients like tamari, miso, or fish sauce provide an instant flavor bomb, and pre-cooked or quick cooking greens, veggies, meat or eggs provide nourishment + calories and fresh herbs, bean sprouts, or a squeeze of citrus add brightness.

STEP-BY-STEP HOW TO: FIVE-MINUTE BREAKFAST SOUP

STEP 1: AROMATICS

In a small saucepan, start by sautéing 1-2 tablespoons aromatics like fresh, minced garlic, ginger, turmeric, peppers, onion, leeks or shallots in little olive oil until soft + fragrant. Aromatics will deliver deep, rounded flavor + aroma to your breakfast soup when you sweat them a bit before adding the broth.

STEP 2: BROTH BASE

Next, poor in about 2 cups of the broth of your choice. The base of a quick + easy breakfast soup is good quality broth or stock. You can make your own or buy a high-quality broth from your local or online grocery store [I like Bonafide Provisions, Thrive Market, or Nona Lima broths]. The sky is the limit here — you can use chicken, beef, lamb, turkey, pork, bison, mushroom or vegetable broth as your base.

STEP 3: MIX-INS

Add umami to your soup with mix-ins like tamari, chickpea miso, or fish sauce provide depth and an instant flavor bomb. You can also add sambal chili paste, tomato paste, harissa, pesto, salsa verde, or ghee, butter, or coconut milk for a creamier soup. If your broth is on the richer side, add a splash of vinegar, lemon or lime juice to bring some brightness + balance.

STEP 4: PROTEIN

Add 4-5 ounces of pre-cooked protein or 1-2 soft boiled eggs. I usually opt for leftover shredded beef or chicken and/or a soft-boiled egg in my breakfast soup but you can do any variation of pre-cooked shredded or ground chicken, beef, lamb, turkey, pork, bison, or even bacon, sausage, or eggs for the ultimate breakfast vibe.

You can also poach an egg or two in the broth before adding additional ingredients. Simply bring the broth to a simmer. The broth should be between 190-195 degrees F since the eggs will bring the water temp down to the optimal spot. Create a vortex of broth with a spoon, crack the egg over a fine mesh sieve placed over a small bowl and gently slide it into the middle of the vortex directly from the sieve. Set a timer for 3 minutes, remove the egg from the broth using a slotted spoon, and set aside until the rest of your breakfast soup is prepared. Before serving, add poached egg and the soup will rewarm the egg. If you’re new to poached eggs, make sure to read through my how-to here.

STEP 5: GREENS + VEG + LEGUMES

Add 1-2 cups of greens, quick-cooking/leftover veggies or legumes for filling nutrients, flavor, and texture. This is great opportunity to use up those random greens leftover in your fridge! I typically use pre-chopped or shredded kale or cabbage for a quick add-in. You can opt for spinach, collards, chard, arugula or mustard greens. I also love adding colorful veggies like sautéed peppers, mushrooms, cabbage or roasted bok choy, carrots, cauliflower, broccoli, potatoes, beets or tomatoes. Pre-cooked or canned lentils, chickpeas, cannellini beans or other legumes are also a wonderful addition to breakfast soup.

STEP 6: TOPPINGS

Get crazy with your garnish, paying special attention to flavor + texture! I love to add extra fat + crunch in this last step.

• Add more greens: broccoli sprouts, alfalfa sprouts, pea shoots, micro-greens, scallions, and fresh herbs like cilantro, basil, tarragon, parsley or mint add a great nutritional punch and a ton of fresh flavor + texture.

• Add extra fat + texture: olive oil, sesame oil, avocado, crumbled feta or cotija cheese, fresh grated parmesan, yogurt or sour cream add a boost of healthy fat and a creamier texture. For a little crunch + fiber, add some pine nuts, sunflower or pumpkin seeds. Want next level crunch + flavor? Add homemade croutons, crispy prosciutto or bacon, parmesan crisps, tortilla chips, fresh sauerkraut or pickled veggies.

• Season it up: top with flavored or smoked salt, tajin, gomasio, or furikake to add a nice finishing flavor

SOME OF MY FAVORITE COMBINATIONS

ITALIAN MEATBALL SOUP: shallot or garlic, leeks, beef broth, leftover meatballs, lemon juice, shredded kale, grated carrots

BROTHY ROASTED TOMATO + AVOCADO SOUP: shallot or onion, jalapeño, chicken broth, salsa verde, roasted grape tomatoes, avocado, soft-boiled or poached egg, fresh cilantro, dill, and scallions

EGG & MISO BREAKFAST SOUP: ginger, pork broth, chickpea miso, shiitake and beech mushrooms, spinach, soft-boiled or poached egg, scallions

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how to: five-minute breakfast soup

Breakfast soup may seem like an unconventional choice, but this tutorial for Five-Minute Breakfast Soup will turn you into a breakfast-soup-believer! You can throw together a satisfying, deeply nourishing soup packed with greens, veggies, potatoes, meat, or eggs and adapted to fit any flavor profile in just five minutes.

STEP 1: AROMATICS

In a small saucepan, start by sautéing 1-2 tablespoons of aromatics like fresh, minced garlic, ginger, turmeric, peppers, onion, leeks or shallots in little olive oil until soft + fragrant. Aromatics will deliver deep, rounded flavor + aroma to your breakfast soup when you sweat them a bit before adding the broth.

STEP 2: BROTH BASE

Next, poor in about 2 cups of the broth of your choice. The base of a quick + easy breakfast soup is good quality broth or stock. You can make your own or buy a high-quality broth from your local or online grocery store [I like Bonafide Provisions, Thrive Market, or Nona Lima broths]. The sky is the limit here — you can use chicken, beef, lamb, turkey, pork, bison, mushroom or vegetable broth as your base.

STEP 3: MIX-INS

Add umami to your soup with mix-ins like tamari, chickpea miso, or fish sauce provide depth and an instant flavor bomb. You can also add sambal chili paste, tomato paste, harissa, pesto, salsa verde, or ghee, butter, or coconut milk for a creamier soup. If your broth is on the richer side, add a splash of vinegar, lemon or lime juice to bring some brightness + balance.

STEP 4: PROTEIN

Add 4-5 ounces of pre-cooked protein or 1-2 soft boiled eggs. I usually opt for leftover shredded beef or chicken and/or a soft-boiled egg in my breakfast soup but you can do any variation of pre-cooked shredded or ground chicken, beef, lamb, turkey, pork, bison, or even bacon, sausage, or eggs for the ultimate breakfast vibe.

You can also poach an egg or two in the broth before adding additional ingredients. Simply bring the broth to a simmer. The broth should be between 190-195 degrees F since the eggs will bring the water temp down to the optimal spot. Create a vortex of broth with a spoon, crack the egg over a fine mesh sieve placed over a small bowl and gently slide it into the middle of the vortex directly from the sieve. Set a timer for 3 minutes, remove the egg from the broth using a slotted spoon, and set aside until the rest of your breakfast soup is prepared. Before serving, add poached egg and the soup will rewarm the egg. If you’re new to poached eggs, make sure to read through my how-to here.

STEP 5: GREENS + VEG + LEGUMES

Add 1-2 cups of greens, quick-cooking/leftover veggies or legumes for filling nutrients, flavor, and texture. This is great opportunity to use up those random greens leftover in your fridge! I typically use pre-chopped or shredded kale or cabbage for a quick add-in. You can opt for spinach, collards, chard, arugula or mustard greens. I also love adding colorful veggies like sautéed peppers, mushrooms, cabbage or roasted bok choy, carrots, cauliflower, broccoli, potatoes, beets or tomatoes. Pre-cooked or canned lentils, chickpeas, cannellini beans or other legumes are also a wonderful addition to breakfast soup.

STEP 6: TOPPINGS

Get crazy with your garnish, paying special attention to flavor + texture! I love to add extra fat + crunch in this last step.

• Add more greens: broccoli sprouts, alfalfa sprouts, pea shoots, micro-greens, scallions, and fresh herbs like cilantro, basil, tarragon, parsley or mint add a great nutritional punch and a ton of fresh flavor + texture.

• Add extra fat + texture: olive oil, sesame oil, avocado, crumbled feta or cotija cheese, fresh grated parmesan, yogurt or sour cream add a boost of healthy fat and a creamier texture. For a little crunch + fiber, add some pine nuts, sunflower or pumpkin seeds. Want next level crunch + flavor? Add homemade croutons, crispy prosciutto or bacon, parmesan crisps, tortilla chips, fresh sauerkraut or pickled veggies.

• Season it up: top with flavored or smoked salt, tajin, gomasio, or furikake to add a nice finishing flavor

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Don't forget to tag us @thenorthwestkitchen on Instagram when you use this tutorial to dream up a delicious breakfast soup!

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How to: Bone Broth + Common Mistakes [Instant Pot & Stovetop Method]

Homemade Bone Broth is the unsung hero of home kitchens across the world. Use this broth as a base for a quick weeknight soup, in sauces or braises, or drink it straight from a mug. The added step of roasting the bones develops rich, long-cooked flavor that will transform almost any dish into one that’s exponentially more delicious. Simple + doable for any home cook! Jump to recipe.

A great bone broth is a home chef’s secret weapon. There’s a reason that every restaurant makes it daily and why every home cook should keep a few quarts in the freezer. Keeping broth on hand means access to instant flavor for any dish. Add meat, veggies, and noodles and you have an instantly satisfying soup. Drink it straight from a mug with fresh grated garlic + ginger for a bit of nourishment. Use it as a cooking liquid for grains or legumes, or as a flavorful base for sauces, soups, and braises. Taking the time to create a great base of flavor is actually the ultimate shortcut, and sometimes it doesn’t take that long at all — especially when you use a pressure cooker.

Below, I’ll walk you through both a stovetop and Instant Pot [pressure cooker] method as well as common mistakes you may be making. I prefer the Instant Pot method for ease and speed, but either method produce a rich, flavorful broth that can be used for a myriad of applications.

COMMON MISTAKES YOU MIGHT BE MAKING:

Not hanging on to your kitchen scraps: every professional chef out there has a freezer full of root ends of onions, scallion butts, leafy tops and root ends of celery, and herb stems stowed away in their freezer. Not only is this a great way to reduce food waste, it’s an opportunity to impart flavor with something you would have otherwise tossed out [or composted]. I recommend keeping a large freezer bag [I like these half-gallon size reusable Stasher bags] on hand for adding some choice vegetable scraps to throughout the week for a flavorful weekend broth. I wouldn’t both saving the carrots unless you’re using them for a veggie stock.

Skipping the blanching step: If you’ve ever had a bone broth that tastes a bit funky, this is likely the culprit. Before roasting and simmering your bones, cover the bones with cold water, bring to a boil, and let them cook at an aggressive simmer for about 20 minutes before draining and roasting. If you are using the Instant Pot method below, you can do this using the sauté setting — see directions below.

Not roasting the bones: repeat after me, “I will always roast my bones.” While roasting your bones isn’t a required step in putting together a simple broth, it will most certainly give your broth a richer, more long-cooked flavor. Roasting the bones browns and caramelizes them, lending to tons of flavor.

Adding too much stuff to your broth: a good broth doesn’t need a bunch of add-ins. I recommend a few aromatics like fresh herbs/herb stems, onion ends, garlic, black peppercorns, and plenty of sea salt. Pro tip: keep the carrots out unless you want a sweeter broth. Keep the flavor focused and concentrated will allow your broth to fit a myriad of applications.

Letting the finished broth cool slowly: In professional kitchens, broth chilling is serious business. Letting your broth cool slowly means the potential for harmful bacteria to grow. Once you've strained out the bones + other bits, transfer your broth to a shallow and wide container, where it will lose heat more rapidly. You can even add a few cups of ice to speed up the process — don't worry about the ice diluting the broth; it's so intensely flavored that the ice won't drastically impact the flavor. Whatever you do, don't put hot broth in the fridge — it will invite bacterial growth almost immediately and raise the temperature of the fridge.

Adding vinegar to your broth: Don’t worry, I was making this mistake for years! It was widely accepted for some time that apple cider vinegar would aid in pulling the mineral content out of the bones, making a more nutrient dense broth. After attending this talk by Dr. Kayla Daniels at the Ancestral Health Symposium in 2014, I stopped using vinegar in my bone broth and the flavor is much improved.

Freezing broth in jars instead of a silicone mold/ice tray: After making a batch of broth, I tend to reserve as much broth as I need for cooking/drinking purposes over the course of 4 or 5 days and store it in an airtight container in the fridge. Whatever’s left gets frozen in a silicone mold and transferred to a freezer bag. The broth cubes freeze in about 6 hours and will keep in the freezer for up to 6 months, making it a cinch to take one out when you need broth for a recipe. Each block is also the perfect amount to defrost for a quick mug of broth or you can defrost two blocks for an individual serving of soup.

Now that you know how to avoid these common mistakes, let’s get to it!

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how to: bone broth

Homemade Bone Broth is the unsung hero of home kitchens across the world. Use this broth as a base for a quick weeknight soup, in sauces or braises, or drink it straight from a mug. The added step of roasting the bones develops rich, long-cooked flavor that will transform almost any dish into one that’s exponentially more delicious. Simple + doable for any home cook!

INGREDIENTS:

• 4 pounds beef bones (I like a mix of marrow, knuckle, and oxtail)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 2 onion root ends with skin, 1 celery root end + leafy top, 1 bunch of herb stems (such as parsley, cilantro, rosemary, and/or thyme)
• 2 garlic cloves or 1 bunch scallion ends
• 2 bay leaves
• 1/2 teaspoon black peppercorns
• 1 tablespoon sea salt

INSTRUCTIONS:

1. Preheat oven to 400°F.

2. Blanch your bones: place bones in large stock pot or instant pot insert and cover the bones with cold water, bring to a boil, and let them cook at an aggressive simmer for about 20 minutes (if you're using the Instant Pot method, simply use the sauté setting to bring to a rolling boil). While the bones cook, skim any brown foam that rises to the top with a slotted spoon. Drain the bones and pat dry.

3. Place bones on a rimmed baking sheet and coat evenly with olive oil and a bit of salt. Roast until bones are crispy and caramelized, about 30 minutes.

STOVETOP METHOD

4. Place roasted bones, onion, celery, herbs, garlic or scallions, bay leaves, peppercorns, salt, and 6 quarts cold water in a large stock pot and bring to a boil, skimming any foam that rises to the top. Turn heat down to medium-low for a gentle simmer and set a lid on top, leaving a bit of room for venting. Simmer, stirring and skimming every 2 hours or so for 6-12 hours. As the broth cooks, edge heat down to low and add water as needed.

INSTANT POT METHOD:

4. Place roasted bones, onion, celery, herbs, garlic or scallions, bay leaves, peppercorns, and salt in Instant Pot insert. Add cold water to the max fill line (no more than 2/3 of the way up the pot). Secure the lid and set vent to sealing. Cook at high pressure for 3 hours. Allow broth to naturally release, do not adjust the steam valve. This will take about 90 minutes.

STRAIN & STORE:

5. Strain out & discard the bones + other bits using a fine mesh seive into a shallow and wide container, where it will lose heat more rapidly.
6. Fill a sink or basin with ice water and place your container of broth in the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15-20 minutes. Transfer the broth to airtight containers or jars. Refrigerate or allow broth to chill in the fridge overnight and freeze the following day.

NOTES:

• You can use this recipe with any mix of beef, pork, or chicken bones.
• Broth can be refrigerated for up to 5 days or frozen for up to 6 months. I tend to reserve as much broth as I need for cooking/drinking purposes over the course of 4 or 5 days and store it in an airtight container in the fridge. Whatever’s left gets frozen in a silicone mold like this one and transferred to a freezer bag. The broth cubes freeze in about 6 hours and will keep in the freezer for up to 6 months, making it a cinch to take one out when you need broth for a recipe. Each block is also the perfect amount to defrost for a quick mug of broth or individual serving of soup.

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Creamy Gingersnap Latte

This dreamy winter latte has all the flavors of the holidays in one cozy cup. Ginger, molasses, cinnamon, nutmeg, pecan butter, rich espresso and steamed milk of your choice combine to make this Creamy Gingersnap Latte. You’ll want to sip on this latte long after the holidays have passed. Jump to recipe.

When winter hits, I start to embrace my inner homebody. The days are shorter, the temp drops, and I’m perfectly content to stay under layers of blankets until mid morning – as long as I've got this tasty latte in my hand. This Creamy Gingersnap Latte definitely fits the bill.

When I set out to create this cozy winter latte for The North + West Kitchen Holiday cookbook, all my at-home latte research landed me on what felt like some of the most complicated recipes out there. Adding just-brewed coffee, a handful of nuts, dates, spices, etc to a blender and all you’ve got is one latte out of all that effort. And while that may seem simple to some, I’m not trying to combine a bunch of ingredients for my morning coffee each day, and I’m guessing you’re not either.

Then I remembered my barista days, we had different flavor “bases” to add to coffee + frothed milk to get some really dreamy results. So I set out to make a gingersnap latte base that you could prep in advance and add a bit to your coffee + milk of choice in the morning for the perfect cozy cup with minimal morning-of effort.

In Spring 2020, when quarantine began — and when I realized it might be months before I got to sit down at my favorite coffee shop and enjoy a gorgeously frothy almond milk latte — I decided it was time to improve my at-home latte experience.
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I donated my old milk frother, which I loved but had pretty limited capabilities, and upgraded to this sleek Breville Milk Cafe and larger Bialetti Stovetop Espresso Maker. I love how easy the Milk Cafe is to operate, simply add any milk or milk alternative, select the temperature, hit start and get ready for the perfect frothy latte. And no, this blog post is not sponsored, but the folks at Breville should feel free to reach out at any time. 😆

Now, you don’t technically need an electric milk frother to make this recipe, but it definitely takes it to a whole new level! Below, you’ll find instructions to prepare your latte in a saucepan or electric frother. Whether you prepare this latte in a fancy frother or on the stovetop, I hope you love it!

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creamy gingersnap latte

This dreamy winter latte has all the flavors of the holidays in one cozy cup. Ginger, molasses, cinnamon, nutmeg, pecan butter, rich espresso and steamed milk of your choice combine to make this Creamy Gingersnap Latte. You’ll want to sip on this latte long after the holidays have passed.

INGREDIENTS:

gingersnap base:

• ¼ cup plus 2 tablespoons pecan butter (cashew or almond would work here too)
• 1 tablespoon molasses
• 1 teaspoon cinnamon
• ¼ cup ground ginger
• ⅛ teaspoon nutmeg
• 4 tablespoons maple syrup
• pinch salt

for one latte:

• 4-6 ounces espresso or strong coffee
• 6 ounces milk of your choice
• 1 tablespoon gingersnap base

INSTRUCTIONS:

For the gingersnap base: Combine the nut butter, molasses, cinnamon, ginger, nutmeg, maple syrup, and salt in a mixing bowl and mix until completely combined. Transfer to a airtight container and store in the refrigerator for up to 2 weeks.

Saucepan instructions: Add milk to a small saucepan, warm gently until milk reaches 160°F. Add gingersnap base and blend with an immersion blender or whisk.

Electric milk frother instructions: Add milk and froth with desired setting. Add gingersnap base and blend on "cold froth" or "mix" setting (this mixes the base in without further heating the milk).

Make the espresso and pour into desired mug. Add the frothy gingersnap milk mixture. Top with a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

NOTES:

Make Ahead: Make + store gingersnap base in airtight container in the refrigerator for up to two weeks.

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References

[1] — https://draxe.com/nutrition/top-5-maca-root-benefits-and-nutrition/

[2] — https://blog.daveasprey.com/using-vanilla-to-increase-your-mental-performance/

[3] — https://draxe.com/nutrition/ghee-benefits/

[4] — https://draxe.com/nutrition/what-is-collagen/

Roasted Cauliflower Hummus

This Roasted Cauliflower Hummus is every bit as smooth, creamy, and flavorful as the real deal. It’s also keto-friendly and a fantastic way to sneak more veggies into your day. Jump to recipe.

Cauliflower has taken many false forms over the years as we attempt to “low-carb” everything to death. Most folks are just tired of hearing yet another way they can manipulate the vegetable into being something it’s not. One of the reasons cauliflower is beloved by many is how versatile it really is but let’s be honest — cauliflower is a lousy substitute for mashed potatoes and an even lousier substitute for pizza crust [don’t even get me started].  

While I may not get the cauliflower craze, here’s what I do get — navigating food intolerances. Which, for me, include legumes and garlic. Yep, I said it. Let us all grieve together…

My conundrum? I love hummus — my college roommate got me hooked on it many years ago after she returned from a trip to Israel. We’d pop over to her place for a snack in between classes and she’d spread hummus on bread and top it with cheese and place it in the toaster oven until the cheese was just melted. I have no idea what she called it, but it was damn delicious.

When I figured out my food intolerances many years ago, I realized hummus and I would have to part ways and to say their was a mourning process would be an understatement. Enter cauliflower.

This Roasted Cauliflower Hummus is a cauliflower cameo I can get into.

It’s not weird to dip your vegetables in vegetables right? I hope not, because this dip is every bit as smooth, creamy, and flavorful as the real deal.

You’ll notice the ingredients list in this roasted cauliflower hummus are very similar to traditional hummus — including lemon juice, tahini, olive oil, and salt. It’s as simple as replacing the chickpeas with the roasted cauliflower and adding a little extra punch with one of my favorite seasonings - za’atar.

If you aren’t familiar, za’atar is a Middle Eastern Spice mixture made up of thyme, oregano, sesame seeds, sumac, and sea salt. It’s fragrant, herbal, and tangy — and you’re going to want to put it on everything. I picked up this za’atar blend from Amazon since it’s not available at my local grocery store but you can also make a batch yourself by combining:

• 2 tablespoons ground thyme [if using regular dried thyme, double the amount]

• 2 tablespoons toasted sesame seeds

• 2 teaspoons sumac

• 1/2 teaspoon coarse salt

Store in an airtight container.

My tips for smooth & creamy hummus:

• Use a high power blender! If you’ve never owned a high power blending like a Vitamix — you truly don’t know what you’re missing. I have the Explorian E320 from Costco — it’s a great, budget-friendly option for those of us who don’t want to spend $700+ on our first high-speed blender and it comes with a 7-year warranty.

• For easier blending, start with liquid then add everything else.

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roasted cauliflower hummus

This Roasted Cauliflower Hummus is every bit as smooth, creamy, and flavorful as the real deal. It’s also keto-friendly and a fantastic way to sneak more veggies into your day.

INGREDIENTS:

• 1 medium head cauliflower, broken into small pieces
• 1/4 cup olive oil
• 1 tablespoon za'atar
• 2 teaspoons coarse sea salt, divided
• 2 green onions
• 1/3 cup tahini
• juice of 1 lemon
• 1/2-1 cup water
• parsley, olive oil, and za'atar for garnish
• crackers or flat bread and fresh veggies for serving

INSTRUCTIONS:

1. Preheat oven to 400 degrees. Place cauliflower on sheet pan, drizzle with 1/4 cup olive oil, top with za'atar, and 1 teaspoon sea salt and toss to combine. [I know this seems like a lot of oil but trust me - the oil will soak up all of the roasted cauliflower bits and seasonings.]

2. Roast for 25 minutes, stirring halfway through. Remove from oven and cool.

3. Pour 1/2 cup water into a high speed blender or food processor. Then add roasted cauliflower [make sure to pour in all that glorious olive oil], green onions, tahini, lemon juice, remiaining salt. Blend on high until smooth and creamy. Add water as needed for a thinner consistency or if it's not blending easily.

4. Transfer to a serving bowl and garnish with olive oil, za'atar, and chopped parsley. Serve with crackers or flatbread and fresh veggies.

NOTES:

• Start with 1/2 cup water and increase as needed to reach your desired consistency.

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