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Roasted Cauliflower and Garlic Soup

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A cozy, silky soup that turns humble vegetables into something special with caramelized cauliflower and deep-roasted garlic.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 whole bulb garlic, cloves separated and unpeeled for roasting
  • 1 large onion, chopped
  • 2–3 tbsp olive oil or melted butter (or vegan butter)
  • 4 cups vegetable stock (or chicken stock)
  • 1/2 cup milk, cream, or a dairy-free milk (coconut or oat)
  • Salt and black pepper to taste
  • 1 tbsp lemon juice (optional)
  • Chopped parsley, toasted seeds, or croutons for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Toss cauliflower florets and garlic cloves with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan.
  2. Roast for 25–35 minutes, stirring once, until cauliflower has golden brown edges and garlic is soft.
  3. In a large pot, heat 1 tbsp olive oil over medium. Add chopped onion and cook until translucent.
  4. Add roasted cauliflower and squeeze roasted garlic from skins into the pot. Pour in stock and bring to a simmer for 10 minutes.
  5. Use an immersion blender or a regular blender (work in batches) to puree until smooth. Stir in milk or dairy-free alternative. Heat gently — do not boil.
  6. Finish with lemon juice, adjust salt and pepper. Serve topped with parsley or toasted seeds.

Notes

The soup freezes well; make a batch and save for busy days. For a creamier texture, add soaked cashews or yogurt at the end.

Nutrition

Find it online: https://recipesunfolded.com/roasted-cauliflower-garlic-soup/

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