Roasted Cauliflower Soup
What if I told you that you can achieve almost the same texture as a potato soup but lighter in taste and calories?
Roasted cauliflower and garlic, boiled, blended, and dashed with some herbs, olive oil, and salt is a simple way to enjoy a light bowl of soup packed with flavor. All built on simple things done well with your oven doing most of the work. Roasting brings out a gentle sweetness and depth that you don’t get any other way. The cauliflower gets nutty and tender, the garlic softens and sweetens, and everything comes together into a smooth, cozy bowl that feels both light and grounding.
It’s everyday ingredients transformed into something warm, and an easy soup to make for when you want something comforting without a lot of fuss. Perfect for a busy weeknight or a slow weekend afternoon :)
Ingredients
2 heads cauliflower cut into florets
1 head garlic
Extra Virgin olive oil
Salt
Pepper
Fresh parsley chopped
Instructions
Preheat oven to 425 degrees. Toss the cauliflower florets on a sheet pan with the olive oil and season with salt and pepper. Cut off the top ¼ inch of the head of garlic to expose the top of the cloves and place on aluminum foil with the cut side up. Then sprinkle with salt and drizzle lightly with oil. Wrap the garlic in the foil and place on the sheet pan. Roast until the cauliflower is browned and tender and the garlic is soft and fragrant, about 30 minutes.
In a large pot or Dutch oven, bring 6 cups of water and 1 teaspoon salt to boil. Add the roasted cauliflower with burned bits and all and squeeze the roasted garlic cloves from their skins into the pot. Cover and simmer until the cauliflower is very soft, 7 to 10 minutes.
Turn off the heat and using an immersion blender or a traditional blender in batches, purée the soup until smooth. If it comes out too thick, add water to taste. If too thin, simmer, uncovered, for about 5 to 10 minutes. Keep in mind the soup thickens as it cools as well.
Sprinkle chopped parsley, drizzle some olive oil, and season to taste with salt. For some extra cream, you can also add melted butter as well. Otherwise, enjoy!
