Best Roasted Cauliflower Soup | SAM THE COOKING GUY

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon

Homemade broth can be lower in sodium and cost.

Preheat the oven to 420-425 degrees Fahrenheit.

Prepare the cauliflower by cutting off the thick stems and breaking it into even-sized florets.

Place the cauliflower florets into a large bowl.

Add half of a large yellow onion, chopped, to the bowl.

Season with salt, pepper, 1 tablespoon of curry powder, and 1/2 teaspoon of cumin.

Drizzle olive oil over the mixture and toss to coat evenly.

Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap in foil.

Place the cauliflower and wrapped garlic in the oven and roast for about 25 minutes until golden brown.

After roasting, remove the cauliflower and garlic from the oven.

Squeeze the roasted garlic cloves out of their skins into the bowl with the cauliflower.

Add approximately 1/2 cup of broth to the bowl with the roasted cauliflower and garlic.

Use an immersion blender to puree the mixture until desired consistency is reached, adding more broth if necessary.

Heat the blended soup on the stove for a few seconds until it starts to bubble.

Serve the soup in a bowl, garnished with crispy cauliflower bits, parsley, a sprinkle of pepper, and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary