Roasted Cauliflower Soup (Whole30 option)

Ah…it’s almost Friday, phew! We made it through another week. And as we get closer to the holidays we begin to get busier, which often means less time to think about cooking. So I present you with another Casual Friday Menu: Roasted Cauliflower Soup (Dairy Free and Whole30 options)
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Roasted Cauliflower Soup (Whole30) garnished with parsley in white bowl with silver spoon

Let’s Dish About This Soup:

This creamy soup is rich and satisfying. Great served alone, in a bread bowl, or as a side dish, and it’s chock full of nutrients. Cauliflower is high in folate, fiber, Vitamin C, and contains many phtyochemicals common in plants that are members the cabbage family. Cauliflower is also high in sulforaphane, a nutrient known to have anti-cancer benefits. All this and  low carb, so even my keto friends can indulge.

How to Make Roasted Cauliflower Soup (with Whole30 option):

Simply roast cauliflower, shallots and garlic cloves in the oven, place in a blender with broth, and your choice of milk (including dairy free options) and blend until smooth. Yep, it’s that easy!

A white bowl sitting on a saucer filled with Roasted Cauliflower Soup garnished with herbs

You will need: a rimmed cookie sheet, a stock pot, and a blender. I use a Blendtec Blender and love it. 

A nourishing savory soup with a dairy free option. Variation: serve in a bread bowl.






comfort food, dairy-free recipe, easy dinner recipe

Author: Linda Spiker

  • 12
    cauliflower florets (approx 3 small heads)
  • 4
    shallots, peeled and quartered
  • 2
    garlic cloves, peeled
  • 2-3
    olive oil
  • Sea salt and freshly ground pepper
  • 4
    broth, divided (chicken or veggie)
  • 2
    milk or half and half, plain almond milk, or coconut cream for dairy free

Optional Garnishes:

  • chopped parsley, roasted pine nuts, sliced mushrooms

  1. Preheat oven to 450 and place oven rack in center position.

  2. Cut cauliflower into florets and slice shallots.

  3. Place florets, shallots and garlic gloves on parchment paper, drizzle with olive oil, toss making sure everything is covered in oil

  4. Generously sprinkle with sea salt and pepper. Toss again.

  5. Place in oven and roast for 30 minutes (or until golden), turning with spatula every ten minutes.

  6. Remove from oven, reserve two cups of cauliflower for later, place the remaining cauliflower, garlic and shallots into a blender.

  7. Add 3 cups of broth to blender (reserving one cup for later) You may need to do this in parts if your blender is small.

  8. Blend until smooth. Pour into a stock pot and place on medium heat.

  9. Add almond milk (or milk or half and half) and stir.

  10. Add the cauliflower florets that you set aside to soup. Stir.

  11. If needed, thin with remaining broth and add more sea salt or pepper if needed.

  12. Serve in bowls or bread bowls, garnish as desired




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