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Roasted Cauliflower Cream Soup

Servings: 4

Ingredients

  • 1 large head of cauliflower approx. 2-3 lbs, cut into florets
  • 2 Tbsps olive oil or avocado oil
  • sea salt and freshly ground pepper to taste
  • 1 leek sliced
  • 2 cups vegetable or chicken bone broth
  • 2 cups unsweetened almond cashew, or coconut milk
  • 4-5 cloves fresh garlic minced
  • 4 oz freshly grated parmesan cheese
  • minced fresh parsley to garnish
  • red pepper flakes optional garnish

Instructions

  • Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
  • Place cauliflower florets onto your prepared sheet pan. Drizzle with oil and season with sea salt and pepper to your taste.
  • Roast for 25-30 min, or until cauliflower is tender and lightly browned/caramelized as shown in the video.
  • Once finished, transfer your roasted cauliflower to a large stockpot then add in the leek, broth, milk, garlic, and parmesan.
  • Gently simmer over medium-low heat for 20-30 minutes or so, then blend with an immersion blender until smooth.
  • Garnish with fresh parsley and serve hot.
  • Enjoy!