Appetizer · Side Dish · Soups · Vegetarian

Cauliflower Rosted Garlic Soup


 I was trying very hard to make this one pretty, so I bought purple cauliflower. Well, the cauliflower didn’t stay purple and the soup didn’t turn out all that pretty but at least it was very tasty.

Note to self: Next time just buy the cheap, plain, white cauliflower and invest some money in prettier bowl


Olive oil
1 cauliflower head, cut into 2 inch pieces
1 medium onion, chopped
2 heads of garlic
5 cups of broth (vegetable, chicken or bone)
1/2 tbsp of dried thyme
Salt and pepper to taste




  • Preheat the oven to 400 Fahrenheit
  • Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
  • Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the top of the cloves.
  • Drizzle some olive oil on the exposed side of the cloves.
  • Wrap in a parchment paper and then in aluminum foil.
  • Place in a baking pan, cut side up and bake for 30 to 35 minutes or until garlic feels soft when pressed.
  • In a large saucepan  sauté the onions in olive oil until tender, add the rest of the ingredients, except the garlic and cook until cauliflower is soft.
  • Remove from heat and add garlic.
  • Using an immersion blender or a regular blended, combine ingredients until a creamy soup is formed

    Tip: I bet this would taste good with a little bit of bacon… but so would everything else

2 thoughts on “Cauliflower Rosted Garlic Soup

  1. This soup is delicious! I roasted the cauliflower with the garlic in the oven and sauteed about a half onion with a stalk of diced celery. I used a little less than 4 cups of chicken broth because that was all that would fit in my blender. I didn’t have thyme so I added a little dry basil. The soup turned out great! Thank you for the recipe!


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