Vegan cream of roasted cauliflower soup recipe

roasted cauliflower soup recipe

5 from 3 reviews

dairy-free, easy cauliflower dish




  1. Preheat oven to 425 F°/220 °C. Line a baking tray with parchment paper.
  2. In a large bowl, toss cauliflower florets, garlic cloves, oil, salt and pepper until evenly coated.
  3. Spread out into a single layer on the baking sheet.
  4. Roast at 425 F°/220 °C for 30 minutes, until cauliflower is tender and golden brown. Stir it once half way through roasting then spread back into an even layer.
  5. Heat the oil in a soup pot over medium heat. Add onions and sautée for 2 minutes. Slowly whisk in vegetable broth, nutmeg, thyme, and cayenne pepper.
  6. Add cauliflower and garlic and bring to a boil, stirring constantly, then reduce to a simmer until thickened (for approx. 5 minutes).
  7. Add plant cream and puree in a food processor or an immersion blender.
  8. Pour creamy soup back into pot.
  9. Season with salt and pepper to taste.
  10. Garnish with some garden cress and/or tiny bits of roasted cauli.