Ingredients

• 2 medium heads of cauliflower
• 2 medium yellow onions
• 5 cloves garlic, unpeeled
• 3 tbsp avocado oil
• 1.5 tsp cumin
• 1 tsp coriander
• 2 tsp Diamond Crystal kosher salt
• 1/2 tsp black pepper
• 5 cups vegetable broth

Roast the Vegetables

Get your oven preheating to 425F.

Cut the cauliflower into florets and spread them on a baking sheet. Drizzle with the avocado oil, then sprinkle over the cumin, coriander, salt, and pepper.

Use your hands to toss everything together right on the pan.

Cut the onions in half, leaving the skin on. Rub a little oil on the cut side and place them cut-side down on the baking sheet with the cauliflower.

Wrap the unpeeled garlic cloves in a small piece of aluminum foil with a drizzle of oil.

Place the foil packet on the baking sheet.

Roast everything for ~30-35 minutes.

The cauliflower is ready when the edges are starting to turn a deep golden brown.

Blend the Soup

Set aside a few of the best-looking cauliflower florets for garnish. Transfer the rest of the roasted cauliflower to a blender.

Peel the onions and garlic and add them to the blender as well.

Pour in the vegetable broth. Blend on high for about a minute, until it’s completely smooth.

If it seems too thick, you can add a bit more broth or water to get the consistency you want.

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Roasted Cauliflower Soup

Roasting cauliflower until the edges brown brings out this nutty sweetness you’d never get from boiling. Leaving the skin on the onions while roasting keeps them from burning and adds deeper flavor to the final soup.

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Ingredients

• ▢ 2 medium heads of cauliflower
• ▢ 2 medium yellow onions
• ▢ 5 cloves garlic unpeeled
• ▢ 3 tbsp avocado oil
• ▢ 1.5 tsp cumin
• ▢ 1 tsp coriander
• ▢ 2 tsp Diamond Crystal kosher salt
• ▢ 1/2 tsp black pepper
• ▢ 5 cups vegetable broth

Instructions

• Preheat oven to 425F.
• Cut cauliflower into florets and spread on baking sheet with oil, cumin, coriander, salt, and pepper.
• Halve onions, rub with oil, place cut-side down on sheet.
• Wrap garlic cloves in foil with oil, place on sheet.
• Roast everything 30-35 minutes until cauliflower edges are golden brown.
• Reserve few cauliflower florets for garnish.
• Transfer remaining cauliflower to blender.
• Peel roasted onions and garlic, add to blender.
• Add vegetable broth and blend until smooth.

Notes

Adjust consistency with additional broth if needed.