Roasted Cauliflower Soup

Have you tried roasting cauliflower before?  It takes this highly nutritious vegetable to a whole new flavour level and makes a delicious change to simply steaming or boiling it.

Roasted Cauliflower

The concentrated roasted flavours are perfect in this rich, creamy soup. Don’t be put off by the cooking time; it’s incredibly simple to make and you don’t need to be in the kitchen for very long at all.  And it’s very easy to turn this into a vegan recipe by swapping out the milk and replacing it with a non-dairy version such as almond or oat milk.

Roasted Cauliflower Soup with text

Roasted Cauliflower Soup
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
  1. One large cauliflower
  2. 1/2 white onion
  3. 1 clove garlic
  4. 2 tbsp olive oil
  5. 1 bay leaf
  6. 1l (4 cups) vegetable stock
  7. 100ml (1/3 cup + 1tbsp) milk (or non-dairy alternative)
  1. Pre-heat the oven to 200 C (390 F)
  2. Cut the cauliflower head into florets and place on a baking sheet
  3. Drizzle with 1 1/2 tbsp olive oil and roast in the oven for 30 minutes or until the edges of the florets are a golden brown colour
  4. Meanwhile chop the onion and garlic and soften in the remaining olive oil over a medium/low heat for about 5 minutes
  5. Spoon the roasted cauliflower into a large saucepan and pour over the vegetable stock. Add the bay leaf, bring to the boil and then simmer for 30 mins
  6. Remove the bay leaf and add the milk before blending with a handheld blender
  7. Garnish with a few small pieces of roasted cauliflower and serve

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Deborah - February 23, 2016

Looks yummy and I think would also work nicely with roasted parsnips. Great to mention the vegan version too. Another non dairy milk which is lovely is and is good because the fat in it is 60% Medium Chain Triglycerides.

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