Roasted Cauliflower and Garlic Soup Recipe (2024)

I wonder if using a few cups of chicken broth in exchange for some of the water would make for an even more savory soup? I know it would obviate the vegan-ness, but for non-vegans it might be tasty...

This soup was awesome. So simple and so delicious. I didn’t have quite enough cauliflower so I added some chickpeas to both the roasting and blending steps and it was a nice consistency.

very yummy and simple! Some modifications:- I didn't use the cauliflower leaves.- my cauliflower head was not "very large". To make up for this, I used only 4c water, but the soup was still pretty watery in the end.- used veggie broth instead of water.Next time I make this soup, I think I will use 2 heads of cauliflower (no leaves), the full 6 cups of liquid (veggie broth), and also I would roast the florets and garlic for longer -- at least 45 mins.

Throw in a handful of raw, unsalted cashew pieces with the broth - before puréeing, to add a bit of protein and keep it vegan.

I never understood why beets and garlic get wrapped in foil when one is roasting them. Can they really caramelize wrapped up in foil and steaming in their own evaporating liquid? I roast beets with olive oil, salt and pepper, uncovered, and they come out delicious and caramelized. Similarly, I would be inclined to roast the garlic uncovered. Any thoughts?

Yes, adding some Great Northern, cannellini, or navy beans or a potato or two will add creaminess. Along with the olive oil, they add an unctuousness to the soup.Is there any reason not to use stock inplace of water? Vegetable stock would still keep it vegan, no?

Add Parmesan Rinds!

Put the garlic in before you prepare the cauliflower. It needs closer to an hour to really get golden brown and tender.

To the person who said browning cauliflower makes it bitter: I have been cooking professionally for almost 40 years and I have never experienced caramelized cauliflower to be bitter.

There is a great vegan “no chicken” base by “Better than Bouillon” in a jar that we have used for years in Chinese and veggie recipes instead of chicken stock and it is terrific. Adds the depth we want. Easy way to keep it plant-based and delicious.

I like adding silken tofu or a can of beans to soups like this to bump up the satiety. Will be trying this!!!

Consider white pepper and a bit of horseradish to add a twist to this.

How are the cauliflower leaves supposed to be used?

I garnished this with dry roasted cumin and cayenne. Delicious.

I added a couple of teaspoons of dijon mustard- yum!

I had a very large head of cauliflower so 6 cups of water made for a fine soup. I roasted and used the leaves which were mostly stem.

3/13/24Added roasted leeks and beans. Was too thick and pasty, and not as flavorful as I would have liked.

3/13/24Added roasted leaks and beans. Was a bit too think and pasty, and not as flavorful as I would have liked.

I used two heads of garlic, cashews and 5 cups of veggie bullion the second time i made this based on the recommendations in the comments - Awesome meal !!

1. If use salted stock, reduce salt used when roasting cauliflower.2. I agree with whoever said garlic needs longer than cauliflower.3. Leaves are good.

Made some adjustments by utilizing caramelized garlic and garlic infused olive oil in place of regular garlic and olive oil. (Look up Chrissy Teigan’s roasted garlic & garlic oil recipe.) Topped it off with drizzle of Mama Teav’s chili crisp.

Myles didn’t care for the cauliflower chunks where Jeff wanted more.

Based on the comments I roasted the garlic twice as long as the cauliflower and added Better than Bullion, and it was outstanding. I will definitely make this soup again.

Veg stock cube not required.

Super easy. Tasty. Made exact to recipe directions.

I did make some alterations based off everyone’s comments and other cauliflower soup recipes: Roasted cauliflower with onions (because what soup doesn’t have onions) and used a tomato-heavy vegetable broth. Added a teaspoon of garam masala to round out the flavor. Blended in a vitamix and it came out a light white/yellow/red. Close enough. Topped with lemon juice and it was fantastic! Is it even the same recipe at this point?

This was okay. I liked it better reheated the next day. Used vegetable broth, two medium heads of cauliflower, and two heads of garlic. Did not use the leaves for anything. I would much rather just eat the roasted cauliflower, but it wasn't bad.

This is elegantly simple. Adding a few tablespoons of creme fraiche added an extra layer of flavor.

Almost every other Ali Slagle recipe I’ve made is a slam dunk. I made this recipe, added 2 cups less water after reading that some people found it watery, and the end result was still watery and bland. I ended up adding cannellini beans and veggie broth concentrate to make it palatable, but I won’t be remaking this. Would rather make a different Ali recipe!!!

I was skeptical, but we enjoyed this soup and I'll make it again. I followed the directions except for using less liquid--one quart of vegetable broth plus about 3/4 cup of water-- and took the advice of a commenter and squeezed in half of a lemon after blending. It turned out very smooth and velvety.