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Roasted Cauliflower Soup

Servings 4

Ingredients

  • 1 large head of cauliflower
  • 1 sweet onion
  • 4 garlic cloves unpeeled
  • 2 tbsp olive oil
  • 1 tsp cumin
  • ½ tsp dried cilantro
  • salt and pepper to taste
  • 4 cups vegetable broth
  • parsley optional

Instructions

  • Preheat oven to 425°F.
  • Chop the cauliflower into bite-size florets.
  • On a baking sheet, toss the cauliflower florets with olive oil. Then add cumin, dried cilantro, salt, and pepper.
  • Slice the onion in half and leave the outer skin. Rub a little olive oil on the onions before placing them on the baking sheet as well.
  • Cut one end off the unpeeled garlic cloves. Wrap the garlic cloves along with a drizzle of olive oil in aluminum foil and place it on the baking sheet with the vegetables.
  • Place the baking sheet in the oven for 30 minutes.
  • Reserve a few florets for garnish before dumping the remaining cauliflower into the Vitamix. Remove the outer skin of the onion and the garlic cloves and add to the blender.
  • Pour the vegetable broth into the blender. Blend on the programmed setting for hot soup.
  • Serve the roasted cauliflower soup in a bowl and top with reserved roasted cauliflower florets and parsley (optional).