Remove the leaves and the stem of the cauliflower and chop it into florets.
Add the florets into a large baking tray and drizzle them with olive oil, season with salt, nutmeg, cumin, and ground pepper. Roast until tender and lightly golden, about 30-35 minutes.
Chop onion into quarters (leave the skin on for them not to burn) and place them in another baking tray.
Drizzle with olive oil and roast until golden brown, about 20-25 minutes. Place garlic cloves in a small piece of foil and roast them with the onion.
Peel the onion and garlic cloves and place them into a saucepan.
Add the roasted cauliflower, butter, and vegetable broth.
Simmer over medium heat for 15 minutes until everything is perfectly tender; this will make the soup extra creamy.
Place the soup into a food processor or blender and blend until very smooth. Be careful not to over-fill your food processor, or you will end up with soup all over the counter. Make it in batches if necessary. TIP Select a few lovely florets to garnish the soup bowls.
Divide the soup into individual bowls. Garnish with the selected cauliflower florets, some freshly ground pepper, and paprika.
Notes
Tips
If the cauliflower head is a small or medium size, I’d advise you to use two to fill four bowls.
If you’d like a thinner consistency, just add extra broth or water when blending. On the other hand, you can add some coconut or regular heavy cream if you’d like a thicker soup.x
Recipe NotesThis was my first time tasting cauliflower soup, and I couldn’t be more surprised about it! This soup was delicious, and I believe roasted veggies are the key to the achieved flavor as they provide a slightly nutty and smokey taste to the creamy texture of the cauliflower. I’ve tried it by itself and with canned coconut milk, and I loved it both ways.