Roasted Garlic Cauliflower Soup

BY JOANNE BRUNO (Courtesy of Chef Marcus Samuelson)

A lot of people rave over the smell of warm apple pie permeating their kitchen.  It’s pretty great, but in a “been there, done that” kind of way.

Let’s be rebels. Roast some garlic instead.  Its smell is equally aromatic but the finished product is much more hip-friendly, especially when we puree it with some cauliflower and turn it into soup.  Now that is just a healthy addiction waiting to happen.  (And it’ll make our kitchens smell like an Italian bistro.  Bet an apple pie can’t do that!)

 Serves 4, adapted from The Novice Chef Blog

1 tbsp flour
1 tbsp olive oil
1 large head garlic
1 head cauliflower
1 carrot, chopped
1 large yellow onion, chopped
1/2 tsp salt
1/2 tsp fresh cracked black pepper
1/4 tsp dried thyme
1/4 tsp Cajun seasoning
2 1/2 cups vegetable broth, divided
1/2 cup water
6 oz nonfat Greek yogurt


  1. Preheat oven to 400.  Cut cauliflower into individual florets.  Spray with cooking spray and transfer to a foil-lined baking sheet.  Cut the head of garlic in half horizontally.  Wrap each half in foil.  Place wrapped garlic on the baking sheet. Roast the garlic and cauliflower for 20-25 minutes.  When the cauliflower is tender and golden, remove it from the oven.  Roast the garlic for 10-15 minutes more.  When it is done, it should be golden, tender and fragrant.
  2. Once garlic and cauliflower are done, in a large pot or Dutch oven, over medium heat, whisk flour and 1 tbsp olive oil constantly until it is a light brown (as if you were making a roux).  Mix in the carrot and yellow onion.  Cook, stirring to prevent sticking and burning, for 3 minutes.
  3. Add salt, black pepper, thyme, and cajun seasoning, stirring until combined.  Carefully add 1/2 cup broth and water.  Bring to a slow boil.  Cook for 5 minutes, stirring as needed.
  4. Squeeze garlic cloves out of the head of garlic (or push them out with the back of a fork).  Add roasted garlic cloves and the remaining broth to the pot.  Bring back up to a low boil and cook for 10 minutes.  Add cauliflower and cook 5 minutes more.
  5. Blend in a food processor, blender or with an immersion blender.  Add Greek yogurt and puree until smooth.  Add salt and pepper to taste.  Serve immediately.

Joanne Bruno is a food writer and third year MD/PhD student.  Find more of her delicious ramblings over at her blog: Eats Well With Others

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