GOLDEN CAULIFLOWER KABOCHA SOUP by Lindsey | Dolly and Oatmeal

it’s been raining for a few days straight here in socal, and i couldn’t be happier. life is slower, food is warmer, and we all just hunker down and get cozy. this past saturday night we made pizza, watched finding nemo (for the millionth time) and ate dinner on the couch. - ultimate cozy-ing down. to be honest, i haven;t made a single soup this entire fall/winter, so this golden number was long overdue.

if you’ve hung around this blog long enough, you may know i have an affinity for kabocha squash (if you’re not familiar with it, it’s a japanese winter squash variety that is has a beautiful velvet texture when it’s cooked, and an earthy, yet sweet flavor). i use it for soup, biscuits, and even chocolate muffins. it lends such a lovely texture to just about anything it touches.

this golden cauliflower kabocha squash combines cooked cauliflower and roasted kabocha giving you the silkiest, creamiest soup i’ve ever made. we use a few aromatics and spices to give this soup a flavor profile. i wanted something warming and cozy, so naturally i went with ginger and turmeric, with some cumin thrown in there for an extra little flavor nudge. the best part though comes when you add the (plant-based) yogurt. it gives this earthy-sweet soup some much needed tang. i hope you get the chance to make this soup, it’s a good one!

happy january, loves! xo

golden cauliflower kabocha soup | v

print the recipe!

- you can substitute the kabocha squash with any winter squash variety you have on hand (although i really urge you to find a kabocha squash if you can).

| makes 4 servings |

  • half of a large kabocha squash (or 1 small one)

  • avocado oil (or another high heat oil)

  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1-inch knob ginger, peeled and minced

  • 1 head cauliflower, cut into evenly sized florets

  • 1 1/2 teaspoons ground turmeric

  • 1 teaspoon ground cumin

  • 32 ounces (1 quart) low sodium vegetable stock

  • 1/2 cup unsweetened greek-style almond milk yogurt (preferably this brand, but i also like this one by so delicious)

  • salt & pepper


  • toasted sesame seeds

  • chopped chives

  • microgreens

  • toasty bread


  1. preheat oven to 400°F and line a baking sheet with parchment. rub the cut side of the squash with avocado oil, and place cut side down onto the prepared baking sheet. roast for 45-60 minutes, until cooked through and tender. remove from the oven and let rest until it’s cool enough to handle. once cool, spoon out and discard the stringy center and seeds.

  2. heat a large soup pot over medium heat. once hot, add the oil and onions and cook, stirring every now and then until soft and translucent, about 10 minutes. add the garlic and ginger, and cook for 45 seconds to 1 minute, stirring, until fragrant. add the cauliflower and spices, and stir, cook the cauliflower until slightly soft, about 5 minutes.

  3. add the stock, turn up to the heat and bring the soup to a simmer. let the soup simmer until the cauliflower is cooked through, about 12-15 minutes.

  4. add the roasted kabocha squash, and give everything a stir, breaking up the squash.. remove the soup from the heat, and let cool for about 10 minutes.

  5. carefully transfer the soup into a blender (i prefer using a high speed blender, but a traditional blender, immersion blender, or a food processor with work too), add the yogurt, and salt & pepper to taste. blend on high for about 1 minute, tasting the soup and adjusting the salt if necessary, until the soup is silky smooth.

  6. pour the soup back into your soup pot, and heat it over medium heat until nice and hot.

  7. divide soup between your bowls, and top with chopped herbs, toasted sesame seeds, microgreens, and your favorite toasted bread.

similar recipes:

turmeric carrot apple soup

turmeric carrot apple soup

kabocha squash, fennel, & ginger soup spicy coconut cream

kabocha squash, fennel, & ginger soup spicy coconut cream

GARLIC LOVER'S MASHED CAULIFLOWER by Lindsey | Dolly and Oatmeal

i feel like we’ve hit somewhat of a stride with our day-to-day. i just cracked the code on getting dinner on the table for all of us at the same time, which has been a job in it of itself since amesy eats a different dinner than us (small steps!). and while there’s more meltdowns and overly emotional outbursts, amesy is becoming such a little person and it’s just been the biggest joy to witness. he’s recently been talking and chatting, and describing his little world with such enthusiasm (and intensity at times). i couldn’t be more thankful, especially this time of year that i get to call him mine.

part of why i’ve been trying to get us all to eat together is to get amesy more interested in different food since he can be apprehensive in trying new things. that’s where this recipe comes in. it’s easy, a cinch to make, and is so delicious. your toddler will likely love it, and yes, it’s perfect for your holiday table, too! basically, it checks all the boxes.

it’s really just a basic cauliflower whip made a bit more vegan/special diet-friendly, and whipped up with roasted garlic and garlic salt for a garlic lover’s dream of creamy goodness. it’s a riff off of the mashed potatoes my mom used to make with the biggest difference there being that.she used onion salt. but she would whip them so creamy, with little-to-no lumps, so that’s what i was going for here. with all the carb-loading this holiday season this dish is quite the welcome.

biggest holiday hugs going out to you! forever thankful for this community!


garlic lovers mashed cauliflower | v & gf

  • not all vegan butter is created equal. i tend to use miyoko’s, but earth balance is pretty good too. just keep an eye out for how much salt the butter contains (if any) this will be an indicator of how much salt you use in the recipe.

  • i call for garlic salt, if you don’t have it, see below for the recipe*

print the recipe!

| serves 4 |

  • 1 head garlic

  • avocado oil

  • 1 head cauliflower, cut into florets

  • 1/4 cup unsweetened almond milk, at room temp

  • 3 tablespoons vegan butter

  • 1-1/2 teaspoons garlic salt

  • fresh ground pepper

  • 1 tablespoon chopped herbs (i used a mix of sage, thyme, and rosemary)

  • 1 tablespoon chopped parsley

  • extra virgin olive oil (optional)

*garlic salt

  • mix together 1 tablespoon fine sea salt, with 1 teaspoon garlic powder. store in a lidded container at room temperature for up to 3 months.


  1. preheat oven to 400°F. slice the top of the garlic to expose the garlic cloves. place the garlic head on foil, and spray or drizzle with the oil to coat. fold it loosely to make a packet. cook until the garlic cloves are tender, roughly 30-40 minutes. remove from the oven and let cool.

  2. place cauliflower florets into the basket of a steamer.  bring about 1-inch of water to a boil and set the steamer inside, cover and cook until very tender, about 12-15 minutes.

  3. while the cauliflower is steaming, get your other ingredients ready. place 2 roasted garlic cloves, milk, butter, 1 teaspoon garlic salt, and pepper into the container of a food processor fitted with a metal “s” blade.

  4. carefully transfer the cauliflower to the food processor and blend until creamy and fluffy, scraping down the sides as needed, about 45 seconds. taste the mashed cauli, add more roasted garlic, garlic salt as needed, and pulse once more to combine.

  5. place the mashed cauliflower in a serving bowl and sprinkle with the herbs and a few drizzles of olive oil (if using). serve hot.

similar recipes:

sweet & spicy cauliflower cups

sweet & spicy cauliflower cups

roasted fingerlings w/ garlicky-turmeric sauce

roasted fingerlings w/ garlicky-turmeric sauce

garlicky tamari roasted chickpea salad

garlicky tamari roasted chickpea salad

A Winter Mezze by Lindsey | Dolly and Oatmeal

i don't know about you, but the holidays, and more specifically christmas, has always meant a good amount holiday hors d'oeuvres.  my family's christmas eve tradition was to basically snack on a whole spread of cheeses, fruit, bread, crackers, nuts, etc. throughout the night.  it was my favorite!  it was a special night where we gather around the coffee table in our living room that my mom would set up with all the snack-y items along with special little hors d'oeuvres forks, fancy paper napkins, and sparkling apple cider in our nice glassware.  my dad would make a fire, and we would sit and snack and chat and have the best time.  

our christmas eve tradition was something that always stuck with me, not the gifts, or which year's christmas tree was the best.  the moments i spent with my family, in that living room, munching on finger food was.  i yearn for traditions like that to continue with amesy.  we're still in the everyday hustle of having a little one running around that it's difficult to see how or where those traditions will be molded and made, but i have great hopes that they will naturally take place.  

this year i wanted to keep that snack-like tradition going, but make a change to be more friendly to how we generally eat nowadays.  so i made a cozy, winter mezze.  there's a take on a dish that was my favorite from a restaurant in brooklyn called, tanoreen.  it was a fried cauliflower dish with tahini sauce and pomegranate molasses that i would scarf alongside a big helping of mujadra.  the spiced cauliflower i made here is my iteration of it.  we season it with 7 warm spices, then roast on a high heat so it gets a bit of carmalization on its edges.  from there it's served warm with a creamy tahini sauce, and a few drizzles of the punchy pomegranate molasses.  there's also a beet techina (tahini dip) that's perfectly smooth and creamy, and seasoned with a bit of cumin, a good amount of lemon juice, some earthiness from the beet, and little flecks of crunch from the poppy seeds.  it's all served with falafel, warm flatbread, hummus, fresh cut veg, some briny olives, and some sweet fruit.  

i'm so grateful to simply organic for their, cook for a change initiative that's highlighting ways we can change the way we're cooking, connecting with others through food, transforming classic dishes into ones that fit your lifestyle, or trying different cooking techniques.  and you can get involved for such a wonderful cause.  simply organic and the Ceres Community Meals Healing Project are teaming up to deliver organic meals to critically ill people during this holiday season. if you would like to participate: take a photo of how your cooking change tagging it with, #cookforachange.  tag a friend and challenge them to #cookforachange as well.  1 tag + 1 hashtag = 1 meal delivered.  i love the idea that no matter what you're cooking, or how you're cooking it, that you can relate and connect through the nourishment of food.  whether that's in the physical act of eating it, or sharing moments with those you love.

wishing you all cozy times ❤️ xo

this post was created in partnership with simply organic.  all thoughts and opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going!

beet techina (tahini dip) | v

| serves 4-6 |

7-spice roasted cauliflower

| serves 4-6 |

  • 1 large head cauliflower, cut into small florets
  • extra virgin olive oil
  • 1 1/2 teaspoons 7-spice mix (ingredients below)
  • kosher salt 
  • tahini sauce (recipe below)
  • 1/4 cup toasted pine nuts
  • 2 tablespoons pomegranate seeds
  • pomegranate molasses, for serving
  • chopped parsley, to garnish

7-spice mix:

tahini sauce:

  • 1/4 cup tahini
  • 1 small clove garlic, minced
  • 1-2 tablespoons fresh lemon juice
  • fine salt & fresh pepper
  • filtered water


  1. preheat oven to 400°F.  prick the beet all over with a fork, drizzle with olive oil and wrap in foil.   bake for 45 minutes - 1 hour, until fork tender.  let cool completely.
  2. beet techina. add the cooled beet, tahini, lemon juice, garlic, cumin, and 1/2 cup water to a high-speed blender or food processor.  blend until combined, stopping to scrape down the sides, and adding more water for desired consistency.  season with salt and pepper.  scrape the dip into a lidded container and store in the refrigerator until ready to use (dip can be made a couple of days in advance).
  3. spiced cauliflower. preheat oven to 425°F and line a baking sheet with parchment paper.  add the cauliflower florets to a large bowl and drizzle well with olive oil.  mix in the spice mix, and season with salt.  spread the cauliflower out onto the baking sheet.  cook for 30 minutes, tossing the cauliflower halfway through, until edges are golden. 
  4. while the cauliflower is cooking, make the tahini sauce.  whisk together the tahini, garlic, and lemon juice, add water a couple tablespoons at a time until the sauce is runny.  season with salt and pepper, and set aside.  
  5. place warm cauliflower in a serving bowl, drizzle with tahini sauce.  top with pine nuts, pomegranate seeds, pomegranate molasses, and chopped parsley.  serve warm.

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mujadra tacos w/ leeks, spring herbs & pea tendrils

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black beluga lentil hummus w/ roasted fennel & garlic

black beluga lentil hummus w/ roasted fennel & garlic

za'atar spiced chickpea crackers w/ maldon sea salt

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