Dr. Michelle Jorgensen

Have you ever had roasted cauliflower soup?

This recipe is a great way to use your cauliflower from the garden (or from the store!). It is dairy-free and gluten-free so it’s great for those with food sensitivities. Plus, it’s absolutely delicious.”

Enjoy!

Oven-Roasted Cauliflower Soup

Recipe by Dr. Michelle Jorgensen

Course: Lunch/Dinner     /         Cuisine: American

Ingredients

• 1 large head cauliflower, cut into bite-size florets

• 3 tablespoons extra-virgin Olive Oil, divided

• Fine Sea salt

• 1 medium yellow onion, chopped

• 2 cloves garlic, pressed or minced

• 4 cups vegetable broth

• 2 tablespoons salted butter

• 1 tablespoon fresh lemon juice (more, if needed)

  
  

Instructions

• Preheat the oven to 425°

• In a medium bowl, toss the cauliflower with 2 tablespoons of the olive oil until evenly coated.

• Place cauliflower in a single layer on baking sheet and sprinkle lightly with sale. Bake 30-35 minutes, until the cauliflower is tender and browned on the edges. Flip halfway.

• While cauliflower is roasting, add remaining oil to a soup pot. Cook on medium heat. Once oil is shimmering, add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent.

• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth.

• Once cauliflower is done, add to broth and bring to a simmer. Cook over medium heat for about 15 minutes.

• Remove from heat. Add in butter and lemon. Blend with an emersion blender until reached desired texture. Salt to taste!

Notes

Adapted from Cookie and Kate