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Roasted Cauliflower and Coconut Soup

Craving something cozy? Then you’ve got to try this Creamy Roasted Cauliflower Soup. It’s a dairy-free, vegetarian recipe with tons of flavor and a gorgeous, velvety texture. Say hello to your new favorite winter meal!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: creamy cauliflower soup, roasted cauliflower soup, soup recipes
Servings: 6 cups
Author: Amy

Equipment

  • Baking Pan
  • Medium Saucepan
  • Medium Bowl
  • Knife
  • Cutting Board
  • Blender

Ingredients

  • 1 head of cauliflower cut in half
  • 1 medium yellow onion peeled and cut into large chunks
  • 3 garlic cloves unpeeled
  • 2 tablespoons of extra virgin olive oil divided
  • 1 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper
  • Pinch of kosher salt
  • 1 can lite coconut milk
  • 2 1/2 cups of vegetable stock you can use chicken stock for non vegans

Toppings

  • Fresh Cilantro Leaves torn
  • Sprinkle of red pepper flakes
  • Drizzle of olive oil

Instructions

  • Preheat oven to 350°
  • Take one half of cauliflower head and break into florets.
  • Place florets, any leaves from cauliflower, onion and garlic cloves in a medium bowl.
  • Drizzle with 1 generous tablespoon of olive oil and toss to coat.
  • Pour ingredients into baking pan.
  • Sprinkle cinnamon, allspice, coriander, black pepper and salt over top.
  • Place into oven on medium rack and cook for 25 minutes.
  • Meanwhile take the second half of cauliflower head and break into very small florets. Place in bowl you used earlier and drizzle with remaining 1 tablespoon of olive oil. Set aside.
  • When vegetables are done remove from oven and add to medium saucepan along with coconut milk and vegetable broth.
  • Set pan over medium-high heat and bring to a very slow boil. About 5 minutes.
  • At the same time bring oven temperature up to 400°.
  • Add small florets to the same baking pan you used previously and place in oven on top rack, cooking until starts to become golden brown. About 15 minutes.
  • Once coconut milk mix is at a slow boil, lower temperature to a simmer and cook for 5 minutes.
  • Remove pan from heat and let cool a few minutes.
  • Add coconut milk mix to a blender or use a hand blender and purée until creamy.
  • Pour soup into bowl, add small cooked florets.
  • Top with fresh cilantro leaves, red pepper flakes and a drizzle of olive oil.