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Roasted Cauliflower & Garlic Soup

Course Appetizer, Dinner, Main Course
Keyword cauliflower, Roasted, soup
Author Alexandria

Equipment

  • Large pot
  • Blender, food processor, or potato masher

Ingredients

  • 1 head of cauliflower (white or purple) Purple has increased antioxidants!
  • Vegetable stock or Roasted Garlic Soup
  • 1 yellow onion
  • 4 4 (less or more, depending on preference) cloves of garlic if not using the roasted garlic soup base
  • Olive oil, black pepper, garlic & onion powder

Instructions

Prep:

  • Dice 1 onion and garlic cloves (if not using the roasted garlic soup base)
  • Remove the stem & leaves of the cauliflower, and deconstruct the head into its small florets

Directions:

  • Option one: Heat olive oil in a large pot. Add diced onion and garlic and begin to saute. Add cauliflower florets (save your stems and leaves for another stock or even a pesto) once fragrant. Add garlic and onion powder, and cracked pepper, and continue to saute until slightly browned. Lightly flour and mix. Cover with vegetable stock, drizzle with olive oil and bring to a boil. Do not let the florets stick to the bottom. Once the cauliflower is "mashy", add to your processor or blender and mix in small batches - it shouldn't be too thick or too soupy, but hearty in between. Serve with fresh cracked pepper.
  • Option two: Make a batch of my roasted garlic soup. Then continue as above; heat olive oil in a pot. Add diced onion and saute. Add cauliflower florets once the onions are fragrant. Add garlic and onion powder, and cracked pepper, and continue to saute until slightly browned. Lightly flour and mix. Cover with the roasted garlic soup, drizzle with olive oil and bring to a boil. And continue the same as above.
  • Top with a crackled black pepper and maybe a few drops of olive oil.