Creamy Roasted Cauliflower (Printable)
Velvety roasted cauliflower blended with aromatic vegetables and cream for a comforting warm dish.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, peeled
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced
→ Liquids
06 - 4 cups vegetable stock (gluten-free if needed)
07 - 1 cup whole milk or unsweetened plant-based milk
08 - ½ cup heavy cream or coconut cream
→ Oils & Seasonings
09 - 2 tablespoons olive oil
10 - ½ teaspoon ground nutmeg
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon salt, or to taste
→ Garnish (optional)
13 - 2 tablespoons chopped fresh chives or parsley
14 - Drizzle of olive oil or extra cream
# Directions:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss cauliflower florets and garlic cloves with 1 tablespoon olive oil, salt, and pepper, then spread evenly on the baking sheet.
03 - Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
04 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté for 6 to 8 minutes until softened.
05 - Add roasted cauliflower and garlic to the pot. Stir in vegetable stock and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Use an immersion blender or transfer in batches to a blender and puree until completely smooth.
07 - Stir in milk and cream, then simmer for an additional 2 to 3 minutes. Taste and adjust salt and pepper as desired.
08 - Ladle into bowls and garnish with fresh herbs and a drizzle of olive oil or extra cream if preferred.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like you've been simmering it all day, a delicious secret you can share.
- The roasting step caramelizes the cauliflower's natural sugars, creating a depth of flavor that makes people ask for the recipe every single time.
- It's endlessly flexible—whether you're cooking for dairy lovers, vegans, or people watching their calories, this soup adapts beautifully to everyone at your table.
02 -
- Don't skip the roasting step, even when you're in a hurry. Boiled cauliflower makes pale soup with flat flavor. Roasting creates caramelization that's the entire soul of this recipe.
- Blend thoroughly until completely smooth. Lumpy soup defeats the purpose of a cream soup. You want people to feel like they're eating something luxurious and refined.
- Taste before serving. Salt levels vary wildly depending on your stock choice, and seasonings need to be adjusted to your preference. Trust your palate.
03 -
- Keep your blender or immersion blender spotlessly clean and warm before blending hot soup—this prevents the mixture from cooling down and helps you achieve the silkiest possible texture.
- Always add the dairy last, after the soup has cooled slightly from its simmering point. This prevents the cream and milk from breaking and separates in the heat.