Roasted Cauliflower Soup {GF+DF+VEGAN}


  • 3 tbsp grass-fed butter or coconut oil, if vegan
  • 1/2 large yellow onion thinly sliced
  • 6 garlic cloves minced
  • 1 head of cauliflower washed and cut into florets
  • 32 ounces vegetable broth
  • 1 sprig fresh rosemary
  • 4 sprigs fresh thyme
  • 2 tablespoons grass-fed butter or nutritional yeast, if vegan
  • 1-2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 5 slices of bacon diced and cooked, for garnish (omit for vegan)
  • sea salt and pepper to taste


  • Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Add cauliflower florets with half of the butter/oil to the baking sheet. Toss well until the florets have all been lightly coated. Season lightly with sea salt. Bake at 425 degrees for 25-30 minutes, until the florets are fork tender and browning. Be sure to flip and toss them about halfway through the cook time.
  • Once the cauliflower has about 5-7 minutes left of cook time, warm a small stock pot or Dutch oven over medium heat with the rest of the butter/oil for 1 minute.
  • Add onions and a pinch of sea salt. Sauté for 5-7 minutes until soft and almost translucent. Add garlic and sauté for 30 seconds to 1 minute, until fragrant but stirring frequently.
  • Add broth, roasted cauliflower florets, and fresh herbs to the pot. Increase the heat to medium high until the mixture reaches a hard simmer. Reduce the heat to low so the soup is now gently simmering.
  • Cook, stirring frequently, so the flavors all begin to marry together for about 15 minutes.
  • Transfer the soup mixture into a blender and blend until creamy and smooth.
  • Add butter, lemon juice, and spices and blend once more. Taste and add more salt if necessary.
  • Garnish with bacon (omit for vegan) and fresh parsley.

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