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  • Janet Perry RHN, CSNC

Roasted Cauliflower Soup


Roasted Cauliflower Soup

Serves 4


Cauliflower is an excellent source of vitamins, minerals and fibre. Cauliflower is extremely versatile. You can eat it raw, add it to salads, or cook with it. This recipe is easy, nutritious, and delicious.




  • 1 Head Cauliflower, separated into florets

  • 8 Cloves Garlic, peeled

  • 1 Medium Onion, chopped

  • 1 Tbsp. Olive Oil

  • Freshly Ground Black Pepper

  • 5 Cups Vegetable Broth

  • 1 Tsp. Dried Thyme


  1. Preheat oven to 400º.

  2. In a baking dish, toss cauliflower with garlic, onion and olive oil, season with black pepper.

  3. Roast in the oven for 30 minutes, or until the cauliflower is golden and tender.

  4. Transfer to a blender and add 1 cup of the broth, blend until fairly smooth.

  5. Pour contents of blender into a pot, stir the remaining broth, add the thyme; cook until heated through, just a few minutes more.

  6. Enjoy warm.


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