Easy Roasted Cauliflower Soup (vegan and gluten-free)
Recipe type: Gluten-free, easily made vegan
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 head cauliflower
  • 3-4 cloves garlic, peeled
  • 2-4 TBSP olive oil (plus more for drizzling on later)
  • 2 cups dairy free milk of choice (unsweetened), or regular cows milk if you aren't vegan
  • 1-2 cups low sodium vegetable stock, or water, as needed
  • 1 tsp. fresh thyme leaves
  • salt and pepper, to taste
  1. Preheat oven to 400 degrees F., and (optionally) line a rimmed baking sheet with parchment or foil for easier cleanup.
  2. Roughly cut the head of cauliflower into large florets. Discard any green leaves, but leave the core. Dump onto the prepared baking sheet, drizzle with 1-2 TBSP olive oil, and season well with salt. Toss to coat evenly, and spread into an even layer.
  3. Place the peeled garlic cloves on a separate, small square of alluminum foil (or you can place them in a small oven-safe ramekin if you prefer not to use foil) and drizzle with another 1-2 TBSP olive oil. Sprinkle with salt, and if using foil, pull the edges up around the garlic and press to make a pouch around the cloves. Place on the baking sheet along with the cauliflower.
  4. Place the tray on the center rack, and roast for about 30 minutes, or until the cauliflower is tender and golden at the edges, and the garlic is fragrant.
  5. Transfer the cauliflower and garlic to a small pot, add the milk, 1 cup stock or water, and thyme, and puree using an immersion blender. OR transfer everything to a stand-blender and puree until smooth. Add additional stock/water as needed to reach the desired consistency, and season to taste with salt and pepper.
  6. Serve as is, or with a drizzle of good olive oil for garnish. (I also decided to leave a few of the tiniest cauliflower florets on the tray instead of adding them to the soup, and used them to garnish the bowls -- but that's totally optional.)
This recipe makes three big servings or four small ones, but I often double it because the leftovers are amazing. If you do double the recipe and are using a stand blender, you will need to puree the soup in batches. Leftovers keep well in the fridge for up to a week, or can be frozen indefinitely.

Recipe adapted from my friend Cameron. (Thank you for helping inspire me to fall in love with cooking.)
Recipe by Will Cook For Friends at https://www.willcookforfriends.com/2017/01/easy-roasted-cauliflower-soup-vegan-and-gluten-free.html