California Olive Ranch Extra Virgin Olive Oil 100% California Spray Description
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100% California
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Medium - Rich & Vibrant
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Cold-Pressed
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Propellant-Free
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Non-GMO Project Verified
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Vegan
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Keto & Paleo Certified
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Kosher
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Whole30 Approved
Our 100% California flagship Extra Virgin Olive Oil, available in a 5oz spray. A kitchen staple, this extra virgin olive oil is well-rounded and versatile, with floral notes that accompany notes of fresh herbs, fruit and green grass. Spritz it on salads, grill meats and veggies, and use to grease air fryers and waffle irons.
Free Of
GMOs, animal ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: About 1/4 Spray (0.25 g)
Servings per Container: 564
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
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| Protein | 0 g | |
|
Other Ingredients: Extra virgin olive oil.
Natural sediment may occur.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Roasted Cauliflower Soup With Mushrooms
[vc_row][vc_column][vc_column_text]Creamy, cozy and deeply flavorful, this roasted cauliflower soup with mushrooms transforms simple pantry ingredients into an elevated, comforting bowl of goodness. Roasted cauliflower and onion bring natural sweetness and depth, while toasted cashews add richness without dairy. Finished with savory sautéed mushrooms, fresh chives and a bright squeeze of lemon, this soup is perfect for chilly nights, light lunches or clean, plant-based comfort any time of year.
Roasted Cauliflower Soup With Mushrooms
- 1 large head of cauliflower (cut into florets)
- 1/2 medium onion (cut into chunks)
- 3 Tbsp. olive oil
- Olive oil spray
- 2 tsp. garlic powder
- 1/2 cup cashews (toasted)
- 6 cups vegetable stock
- 1 cup mushrooms (sliced)
- 1 tsp. ground thyme
- Salt and black pepper (to taste)
- Chives (to garnish)
- Squeeze of lemon
- Preheat oven to 375 degrees F.
- Spray olive oil on baking pan large enough to hold cauliflower florets and onion chunks without crowding.
- Place cauliflower and onion on pan and season lightly with salt, pepper and one teaspoon of garlic powder
- Drizzle vegetables with 2 tablespoons olive oil. Roast about 30-45 minutes until cauliflower is soft and lightly browned
- Roast cashews in separate pan until toasted while veggies are cooking. Check often so they do not burn.
- Remove vegetables and cashews from oven.
- Place cauliflower and onions in pot and cover with vegetable stock.
- Add thyme and second teaspoon of garlic powder to stock.
- When vegetables are soft, remove from heat. With immersion blender, blend ingredients until creamy. If too thick, add water.
- Add salt and pepper, to taste.
- Sauté mushrooms in remaining olive oil until browned. Reserve for garnish.
- Break cashews into pieces and reserve for garnish.
- To serve, ladle soup into bowls. Top with mushrooms and cashews and sprinkle with chives.
- Squeeze lemon on top for brightness.
Get these ingredients and more at Vitacost.
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