Roasted Cauliflower Soup Recipe

Mediterranean flavors like cumin, turmeric, and paprika dominate this cauliflower soup. Whole milk, creamy, light. Make this light, fresh, and flavorful roasted cauliflower soup for a cozy night in. 

Ingredient

– 2 heads of cauliflower – Kosher salt – Black pepper – Extra virgin olive oil – 1 small yellow onion, chopped – 5 garlic cloves, chopped – 2 teaspoons ground cumin – 2 ½ teaspoons sweet paprika – 1 teaspoon ground sumac – ¼ teaspoon ground turmeric – 32 ounces (4 cups) low-sodium vegetable broth – 2 cups whole milk or unseasoned, unsweetened plant-based milk of choice – Juice of ½ lemon – 1 cup chopped fresh dill

Direction

Heat the oven to 425°F. Slice each floret with the point of your knife after cutting the cauliflower in half across the stem. Thinly slice bigger florets to make them all the same size.

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Spread cauliflower on a broad sheet pan. Garnish with salt and pepper and olive oil. Toss to coat, then distribute equally without overlapping on two sheet pans.

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Roast cauliflower for 45 minutes, turning after 25 minutes, until tender and thoroughly browned. Take out of oven.

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Heat 2 tablespoons olive oil on medium until shimmering but not smoking in a big heavy saucepan or Dutch oven. Add onion and sauté 7 minutes until transparent. 

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Add ¾ of the cauliflower (keep the rest for later). Pour broth and 1 cup water over spices after stirring. After boiling on high, lower heat to medium and partly cover. Simmer 5–7 minutes to thicken.

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Uncover and cool briefly. I prefer mine thick, so use an immersion blender to mix. If using a blender or food processor, leave room at the top and remove the steam cover.

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Return to medium heat and add milk, lemon juice, and reserved cauliflower. Cook briefly to reheat the soup. Check and adjust salt. Finally, add dill and serve hot.

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also see

also see

Rizogalo (Greek Rice Pudding) Recipe