Roasted Cauliflower Soup with Gremolata

Author: on

Recipe Category: Gluten Free, Dairy Free, low glycemic, Vegan, Vegetarian

Recipe Tag: side, soup

  • Prep Time

    10 Minutes

  • Cooking Time

    20 Minutes

  • Total Time

    30 Minutes

Cauliflower is an underappreciated vegetable. But roasting it with leeks and seasoning with turmeric and cumin give it a rich, delicious flavor that blends perfectly into a soup. You could also use less broth and create mock mashed potatoes.


1 large head cauliflower, broken down into florets

1 leek (white part only), chopped

2 tablespoons grapeseed oil

1 teaspoon tumeric

1 teaspoon cumin

1 teaspoon coarse salt

3 cups vegetable broth

½ cup coconut milk



1 lemon

½ cup parsley, chopped

1 clove garlic

1 tablespoon extra virgin olive oil


Preheat oven to 400° F.


In a large bowl, toss cauliflower and leeks with grapeseed oil, tumeric and cumin. Spread cauliflower and leeks on baking sheet, add coarse salt and roast in the oven for 15 - 20 minutes, until leeks start to brown.


Transfer roasted cauliflower and leeks to a food processor. Add broth and coconut milk and blend well. You may add more broth or water to get to the desired consistency. Pour mixture into a saucepan and heat over low heat until ready to serve.


To make gremolata, zest lemon into a food processor. Add parsley, garlic and olive oil. Blend until well combined.


Ladle soup into bowls. Add a spoonful of gremolata to each bowl and serve immediately.

Makes 4 servings