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Prep Time: 15 Cook Time: 35 Total Time: 50
6 cups cauliflower florets (2-inch pieces)
2 portobello mushrooms, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 tablespoons plus 2 teaspoons olive oil, divided
1 tablespoon McCormick® Thyme Leaves
1 teaspoon McCormick® Cumin, Ground
2 cups chopped onions
4 cups reduced sodium vegetable broth
1/4 teaspoon McCormick® Black Pepper, Ground
(1) Preheat oven to 450°F. Toss cauliflower, mushrooms and bell pepper with 2 tablespoons of the oil....
see full recipe at: mccormick.com
Recipe Source: mccormick.com
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Roasted Cauliflower and Mushroom Soup
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Roasting the cauliflower, portobello mushrooms and red bell pepper brings out rich caramelized flavor in this power-packed vegetable soup.
Category: Side DishPrep Time: 15 Cook Time: 35 Total Time: 50
6 cups cauliflower florets (2-inch pieces)
2 portobello mushrooms, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 tablespoons plus 2 teaspoons olive oil, divided
1 tablespoon McCormick® Thyme Leaves
1 teaspoon McCormick® Cumin, Ground
2 cups chopped onions
4 cups reduced sodium vegetable broth
1/4 teaspoon McCormick® Black Pepper, Ground
(1) Preheat oven to 450°F. Toss cauliflower, mushrooms and bell pepper with 2 tablespoons of the oil....
see full recipe at: mccormick.com
Recipe Source: mccormick.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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