Roasted Cauliflower Soup


Way back when, probably like 3 years ago, we went to Ruby Tuesday. And you’ll never believe it, but I probably had the best cauliflower dish I’ve ever had. Who knew? Well, it wasn’t a dish…it was a side. It was creamed cauliflower. It was creamy and garlicky and silky and awesome. Now, thinking of the side, I guarantee that it had loads of butter and cream lurking in every luscious spoonful. So, to put my own spin on the creamed cauliflower dish, I’ve warped it into a roasted cauliflower soup. And guess what? It tastes pretty darn close!

3 cups of small florets of cauliflower
3 cloves of garlic, minced
1.5 tbsp olive oil
2 teaspoons italian seasoning

1/2 onion
3 cloves garlic
8 cups chicken stock (vegetable for vegetarian)

Preheat oven to 425 degrees
Combine cauliflower, garlic, olive oil, italian seasoning
Place on a baking tray and bake for 30 minutes

Sautee the other 3 cloves or garlic and onion in olive oil
Add in roasted cauliflower
Add chicken stock
Bring to a boil, then reduce to a simmer until the cauliflower is soft
Take your immersion blender (or you can transfer to a regular blender) and blend until smooth and silky

Eat warm and stay warm 🙂


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