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Per serving
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- 1
Roast the cauliflower
Preheat the oven to 400°F. Trim the cauliflower and cut it into florets, then spread them on a greased 15x10x1-inch baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Roast until the florets are lightly caramelized at the edges, 35 to 40 minutes. That golden color is where the deep, nutty flavor comes from, so don't rush it.
- 2
Soften the onion
While the cauliflower roasts, chop the onion. Heat the remaining 2 tablespoons olive oil in a Dutch oven or stockpot over medium heat. Add the onion and cook until tender, 4 to 5 minutes.
- 3
Bloom the spices
Mince the garlic and stir it in along with the turmeric, paprika, cumin, nutmeg, and the remaining 1-1/2 teaspoons salt and 1/4 teaspoon black pepper. Cook until fragrant, 30 to 60 seconds — the warm spices toasting in the oil is what gives this soup its golden color and depth.
- 4
Simmer
Add the roasted cauliflower and the vegetable broth. Simmer until the cauliflower is very tender, 15 to 20 minutes.
- 5
Blend and finish
Stir in the heavy cream and the minced parsley. Puree with an immersion blender until you reach the consistency you like — silky-smooth or with a little texture left in.
- 6
Serve
Ladle into bowls and finish with freshly cracked black pepper. A hunk of crusty bread on the side is all you need.
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Golden Roasted Cauliflower Soup
Created by: WholeFoodWendy
Ingredients
- 3 lb cauliflower
- 4 tbsp olive oil
- 2 tsp salt
- 1/2 tsp black pepper
- 1 onion
- 3 garlic cloves
- 1 tsp ground turmeric
- 1 tsp paprika
- 1 tsp ground cumin
- 1/4 tsp ground nutmeg
- 4 cup vegetable broth
- 1/4 cup heavy whipping cream
- 2 tbsp fresh parsley
Instructions
- Roast the cauliflowerPreheat the oven to 400°F. Trim the cauliflower and cut it into florets, then spread them on a greased 15x10x1-inch baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Roast until the florets are lightly caramelized at the edges, 35 to 40 minutes. That golden color is where the deep, nutty flavor comes from, so don't rush it.
- Soften the onionWhile the cauliflower roasts, chop the onion. Heat the remaining 2 tablespoons olive oil in a Dutch oven or stockpot over medium heat. Add the onion and cook until tender, 4 to 5 minutes.
- Bloom the spicesMince the garlic and stir it in along with the turmeric, paprika, cumin, nutmeg, and the remaining 1-1/2 teaspoons salt and 1/4 teaspoon black pepper. Cook until fragrant, 30 to 60 seconds — the warm spices toasting in the oil is what gives this soup its golden color and depth.
- SimmerAdd the roasted cauliflower and the vegetable broth. Simmer until the cauliflower is very tender, 15 to 20 minutes.
- Blend and finishStir in the heavy cream and the minced parsley. Puree with an immersion blender until you reach the consistency you like — silky-smooth or with a little texture left in.
- ServeLadle into bowls and finish with freshly cracked black pepper. A hunk of crusty bread on the side is all you need.