Roasted Cauliflower & Garlic Soup
Recipe type: Soup, lunch, dinner, side
Serves: 4
  • 6 cups cauliflower florets (approximately 1 head)
  • 1 head of garlic,separated and peeled
  • 2 shallots, peeled and cut in half
  • Olive oil
  • ¼ tsp salt
  • ¾ tsp pepper
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 5 cups stock (you can use vegetarian)
  • Croutons
  • Hot pepper flakes
  1. Put cauliflower, garlic cloves and shallots on rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper.. Roast in 400 F oven, turning occasionally, until golden on all sides, about 25 minutes.
  2. Remove from oven and pour into a sauce pan over medium heat. Add thyme, bay leaf and stock. Bring to a boil, reduce to a simmer and cook for 10-15 minutes, until the vegetables are thoroughly cooked through.
  3. Remove the thyme bay leaf. Using a hand-held blender, or in a food processor, blitz the soup until smooth. I run it through a sieve, return to the pan and warm.
  4. Pour into serving bowls and top with croutons and a sprinkle of hot pepper flakes.
Recipe by | Bakersbeans (Wanda Baker) at