Cauliflower Soup
Prep time
Cook time
Total time
Serves: 4-6
  • 1 large head of cauliflower, cut into bite sized florets
  • 3 tbsp. Olive oil
  • Fine sea salt
  • 1 medium yellow onion, chopped
  • 4 cloves of garlic, minced
  • 4 cups chicken broth*
  • 2 tbsp. Ghee*
  • Juice of ½ lemon
  • ¼ tsp nutmeg
  • Green onions for garnish
  1. Preheat oven to 425 degrees. Use a silicone mat or parchment paper to line a baking sheet.
  2. Toss the bite sized pieces of cauliflower with 2 tbsp of olive oil & a pinch of sea salt until evenly coated. Roast in the oven for 30-35 minutes or until golden brown (toss halfway).
  3. Once cauliflower is almost done, heat the remaining 1 tbsp of olive oil in a Dutch oven or stock pot over medium heat. Add the onion & ¼ tsp salt. Cook until translucent, 5-7 minutes.
  4. Add the minced garlic & cook until fragrant, about 1 minute.
  5. Add the broth & roasted cauliflower. Raise heat & bring to a boil.
  6. Reduce heat to low and simmer soup for 20-30 minutes, stirring occasionally.
  7. Remove soup from stove & let cool for a few minutes.
  8. Transfer cooled soup to a blender & blend until smooth. Add ghee, lemon juice, nutmeg & a pinch or two of salt. Blend until well mixed.
  9. Serve with chopped green onions (or chives) as a garnish.
You can use vegetable broth & can also use butter instead of ghee.

Keep in a sealed container in the refrigerator for up to 5 days or can be frozen.
Recipe by Grey Stripes & Denim at