This has become one of my favorite soups to make, and the recipe comes straight from Elana’s Pantry (

Roasted Cauliflower Soup

Category: Cookbook

Roasted Cauliflower Soup


  • 1 large head cauliflower
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 large onion, diced
  • 4 cups water or stock


  • Place whole head of cauliflower in a 9 x 13 inch baking dish
  • Rub cauliflower with 2 tablespoons olive oil and sprinkle with sea salt
  • Add 1/2 cup water to the dish
  • Bake uncovered at 350 degrees for 1 1/2 hours, or until a knife cuts easily through core
  • Remove cauliflower from oven and allow to cool
  • Coarsely chop and set aside
  • Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat
  • Add onion and cook until soft and translucent, about 15 minutes
  • Add cauliflower and 4 cups water or stock
  • Simmer until cauliflower is very soft, about 10 minutes
  • In a blender or using an immersion blender (my choice), puree in small batches until smooth
  • Transfer back to pot and bring to a simmer
  • Serve warm