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Roasted Cauliflower and Coconut Soup

I was quite surprised at how delicious this soup turned out. There are limited flavors and cauliflower itself doesn’t have a ton of flavor. But adding the spices, and browning the cauliflower along with the coconut milk, really produces a delicious soup I am sure you are going to love. It is creamy without cream and hearty without an animal protein. Great source of fiber, potassium, healthy fat, vitamin c and vitamin k.
Course Soup
Keyword Cauliflower, Coconut Milk, Gluten Free, Paleo, Vegan, Vegetarian, Whole 30
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 cups
Author Amy


  • 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


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


  1. Preheat oven to 350°
  2. Take one half of cauliflower head and break into florets.
  3. Place florets, any leaves from cauliflower, onion and garlic cloves in a medium bowl.
  4. Drizzle with 1 generous tablespoon of olive oil and toss to coat.
  5. Pour ingredients into baking pan.
  6. Sprinkle cinnamon, allspice, coriander, black pepper and salt over top.
  7. Place into oven on medium rack and cook for 25 minutes.
  8. 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.
  9. When vegetables are done remove from oven and add to medium saucepan along with coconut milk and vegetable broth.
  10. Set pan over medium-high heat and bring to a very slow boil. About 5 minutes.
  11. At the same time bring oven temperature up to 400°.
  12. 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.
  13. Once coconut milk mix is at a slow boil, lower temperature to a simmer and cook for 5 minutes.
  14. Remove pan from heat and let cool a few minutes.
  15. Add coconut milk mix to a blender or use a hand blender and purée until creamy.
  16. Pour soup into bowl, add small cooked florets.
  17. Top with fresh cilantro leaves, red pepper flakes and a drizzle of olive oil.