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Roasted spiced cauliflower soup recipe

Roasted spiced cauliflower soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Cauliflower soup

Healthy and easy soup to make. Cauliflower with delicate Indian spices and stock, garnished with a little swirl of butter and cumin.


Kent, England, UK

17 people made this

IngredientsServes: 2

  • 1/2 cauliflower, broken into florets
  • 3 tablespoons olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground garam masala
  • 500ml chicken or vegetable stock (see note)
  • freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 2 teaspoons butter (optional)

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat the oven to 170 C / Gas 3.
  2. Bring a large pot of water to the boil and boil the cauliflower until almost tender; drain. Place on a non-stick baking tray. Scatter over 2 tablespoons of the olive oil, coriander and garam masala.
  3. Bake in the oven for 15 minutes.
  4. Remove from the oven and transfer the cauliflower along with any oil and spices remaining into a saucepan.
  5. Add the stock, black pepper and the remaining 1 tablespoon olive oil. Bring to the boil and turn down to a simmer for 10 minutes.
  6. Pour into a liquidiser and blend until smooth.
  7. Pour into serving dishes and garnish with butter (optional) and a sprinkle of cumin.
  8. If you want to make ahead: Complete up to step 6 then cool and chill until ready to reheat. When reheating, take care not to boil but heat over a medium heat until piping hot.

Tip

I use a Knorr jelly stock cube as I find the flavour better than a dry crumbled stock cube. In this recipe I have used Chicken Stock but have also made it with Vegetable Stock, also ideal for vegetarians.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

A very quick and easy receipe but it was a little too bland. I think it could do with some garlic, salt and pepper!!-16 Apr 2013

This soup is tasty and sooo easy to make ! . My daughter who hates cauliflower loved it .-13 Sep 2012


  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground turmeric
  • 1 ¼ teaspoons salt
  • ¾ teaspoon ground pepper
  • ⅛ teaspoon cayenne pepper
  • 1 small head cauliflower, cut into small florets (about 6 cups)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, chopped
  • 1 cup diced carrot
  • 3 large cloves garlic, minced
  • 1 ½ teaspoons grated fresh ginger
  • 1 fresh red chile pepper, such as serrano or jalapeño, minced, plus more for garnish
  • 1 (14 ounce) can no-salt-added tomato sauce
  • 4 cups low-sodium vegetable broth
  • 3 cups diced peeled russet potatoes (1/2-inch)
  • 3 cups diced peeled sweet potatoes (1/2-inch)
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 1 (14 ounce) can coconut milk
  • Chopped fresh cilantro for garnish

Preheat oven to 450 degrees F.

Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.

Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.

Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.

Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.


How to Make Roasted Cauliflower Soup

First start off by trimming the head of one whole garlic. Drizzle with olive oil and wrap in aluminium foil.

Soak whole almonds in hot water for 45 minutes.

Cut cauliflower into smaller florets. Toss in little olive oil along with salt and pepper.

Spread cauliflower florets in baking tray and place garlic head wrapped in aluminium foil.

Bake in pre heated oven for 30 minutes.

Heat olive oil in a large sauce pan.

Add onions and saute until onions turn translucent. Add all the spice powders and continue to cook.

Add vegetable broth, bring it to boil.

Add roasted garlic into the pot. Squeeze out garlic paste out of the roasted garlic cloves. All blanched almonds (skin removed). Add roasted cauliflower florets as well.

Simmer and continue to cook for 15 minutes.

Using an immersion blender, puree the soup until smooth and fluffy.

Add salt and pepper to taste. Simmer for 2-3 minutes.

Serve in soup bowls garnished with chopped roasted almond, cracked pepper, drizzle of olive oil and thyme sprigs.

Meaty cauliflower cooked in aromatic spices like harissa, pepper and cumin, almonds makes one of the most delicious and satisfying soups. If you are looking for light and satisfying dinner ideas, give this soup a try. The North African flavors in the soups makes this thick creamy soup is one satisfying meal in a bowl. Pair it with garlic bread your meal is sorted. Winters are almost gone and we are preparing for hot summer days, but soups comfort food any time of the year, right!

LOVE cauliflower? Don’t forget to check other cauliflower recipes-

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This photo was sold to a client and now it’s is hanging in one of the kitchens in Germany in MAJESTIC size! When your work is appreciated, you feel awesome!


Roasted Cauliflower Soup

Oh my god you guys, I had absolutely the worst time in the kitchen yesterday. It was like whatever I touched, turned into a disaster. Cooked vegetables fell on the ground, onion got burnt [jet black!], spilled honey on kitchen counter and so on. I was so drained out by the end of it, that I did not even have the enthusiasm or patience to click pictures of the food.

I think it happens with all of us at times, isn’t it? When nothing seems to be working. The only thing I keep telling myself in such a situation is to have patience but honestly I do not have much of it especially when my food is getting messed up.

Anyway the good thing is that today is Friday and hopefully the next week will be better in the kitchen! Weekend is here which means extra sleep, no morning rush and the best part – yummy food! Yes the number one reason I look forward to the weekend is food. I always make sure that I make something special for our weekend brunch. It’s the only time in the week when I get to cook something elaborate and lavish in the morning and I never want to miss out on that opportunity!

And because weekends are little high on calories, to make up for it we will have this roasted cauliflower soup for dinner tonight. I am sure I am not the only one who does that? Eat light the previous night so that you can gorge on all the delicious stuff next day!

I have often noticed that roasting things brings out such amazing flavors which you wouldn’t have otherwise. Tomatoes, broccoli, fruits like pears, peaches , they all taste incredibly delicious and are literally bursting with flavors when roasted. The same applies to cauliflower. When you roast it with some curry powder and then make a soup out of it, the result is seriously good. Roasted cauliflower soup or cauliflower soups in general are quite creamy.

Basically you don’t need to do much for that because cauliflower makes the soup creamy enough. Sure you can add cream of half & half to make it even creamier, I just used milk because honestly this much creaminess was enough for me. My mind and body cannot handle more cream than this in soups!

Serve it with some homemade focaccia bread and you have a lovely dinner on hands which is sure to be relished by everyone!

Cut the cauliflower into bite size florets. Coat the florets with olive oil, curry powder, cumin powder, salt & pepper.

Transfer to a baking sheet in single layer.

Bake at 425 F degrees for 20 minutes, flipping once after 10 minutes until cauliflower is tender. Set aside.

Heat oil and butter in a pan on medium heat. Once hot bay leaf, chopped onion and garlic.

Saute for 3-4 minutes till the onion and garlic start turning light golden brown.

Add the roasted cauliflower, saute for another 2 minutes.

Now add 3-4 cups of water , white pepper powder and mix. Let the mixture boil for 10 minutes.

Switch off the flame and let it cool down a bit. Transfer the mixture to a blender and blend to a smooth paste.

Transfer the soup back to the pan, using a strainer to remove any bigger particles. Add 1/4 cup of milk, salt and adjust the consistency as per preference. Check seasoning and let the soup simmer for 5-7 minutes.

Garnish with cilantro, cream, drizzle some olive oil (optional) and serve this roasted cauliflower soup hot with bread on the side!

* Use heavy cream or half & half for a creamier soup.

* Adjust the consistency of the soup according to preference. Add more water for a thinner consistency.

* You can garnish the roasted cauliflower soup with any herb of your choice. Since I love cilantro and this is what I had in my refrigerator I used it.

* To make this soup vegan, skip the butter and use coconut milk in place of regular milk.


Yes, you can freeze healthy roasted cauliflower soup! Because this soup contains dairy (from the cream cheese), I would recommend leaving the cream cheese out when you freeze it. When you’re ready to eat, you can reheat the soup and blend in the cream cheese.

Alternatively, if you have leftover soup, you could freeze it and then when you reheat the soup, plan on running it through the blender before eating to ensure it’s nice and creamy.

Before you freeze your low carb roasted cauliflower soup, cool it completely. Then put it in a freezable container (glass or plastic) or freezer bag.

TIP: Make sure you label the soup with the name and date. I’ve learned my lesson on mystery freezer food too many times. HA!


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Spicy Roasted Cauliflower

Ingredients

  • 1 medium head cauliflower
  • 3 tablespoons vegetable or mild olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1 lime, cut into wedges (optional)
  • Cilantro sauce, for serving (optional)

Directions

Preheat the oven to 425°F (218°C). Adjust the oven rack to the middle position and line a rimmed baking sheet with parchment paper.

Cut the cauliflower into quarters. Then cut away the thickest part of the core. Pull the florets apart with your fingers or cut them away from the rest of the head with the tip of a paring knife. You want the florets to be 1 1/2 inches or so in size. You should have about 4 generous cups florets.

Dump the cauliflower in a large bowl. In a small bowl, whisk together the oil, chili powder, paprika, salt, and a good grinding of black pepper. Pour the oil mixture over the cauliflower florets and toss to thoroughly coat.

Spread the cauliflower in a single layer on the parchment, making certain to leave some space between the florets, and roast, stirring once, for 20 to 30 minutes. You want the cauliflower to be deep golden and beginning to crisp at the edges.

Serve the roasted cauliflower with the lime wedges and cilantro sauce, if desired. Originally published October 6, 2014.

Crisper Spicy Roasted Cauliflower Variation

The author notes that for even crisper results, you should rely on your oven’s convection setting, if it has one, and adjust the temperature accordingly.

Recipe Testers' Reviews

I love cauliflower AND smoked paprika AND lime, so the combination of flavors in this spicy roasted cauliflower recipe intrigued me. Factor in the fact that the cauliflower is roasted and, well, this recipe is just heavenly. My family and I loved this. The flavors were amazing.

This is a great side dish or it could even be a main dish for a vegan or vegetarian. Totally great!

I like this spicy roasted cauliflower recipe for its simplicity and also for the smoky spicy flavors that are so good they will make even a non-cauliflower-eater change his or her mind! The squeeze of lime brightens the smoky flavor and creates a bit of a sauce with the spices.

The recipe is easy to follow and the timing was spot-on. I roasted my cauliflower at 400°F in my convection oven. As suggested, the cauliflower got a turn after 15 minutes, then another turn after another 10 minutes, when it was very tender, but not quite golden brown. After a total cooking time of 29 minutes, a beautiful golden brown hue blanketed the cauliflower.

I feel like the side dish could be elevated a bit by adding sliced fresh jalapeño and maybe even some sliced onions along with the cauliflower while roasting to give texture to the dish. But just as is, the dish is still delicious, easy, and certain to be your quick, go-to cauliflower dish.

This spicy roasted cauliflower recipe is a winner. You can have melt-in-your-mouth cauliflower within an hour.

It took about 15 minutes to prepare the dish. I used the convection setting on the oven at 425°F. The total roasting time was 25 minutes. I rotated the pan and stirred at the 15-minute mark. It’s a fine line between crisp edges and burning the cauliflower. I would recommend to start checking during the last 10 minutes of bake time. I had some extremely crisp cauliflower, but it still tasted good.

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Ingredients

  • For the Spice Mixture:
  • 2 teaspoons kosher salt
  • 2 teaspoons ground turmeric
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • For the Cauliflower:
  • 1 head of cauliflower, trimmed of green leaves and cut into 3/4-inch slices (see note)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons finely chopped fresh cilantro leaves and tender stems
  • Type of fire:two-zone indirect
  • Grill heat:medium-high

Ingredients

  • 1-1/2 cups Cauliflower (gobi) , florets
  • 1/4 cup Whole Almonds (Badam)
  • 1/4 cup Onions , roughly chopped
  • 2 cloves Garlic
  • 1/2 teaspoon Coriander Powder (Dhania)
  • 1/2 teaspoon Cumin powder (Jeera)
  • 1/4 teaspoon Cinnamon Powder (Dalchini)
  • 2 Pickled Jalapenos , slit, or 2 green chillies
  • 2 teaspoons Extra Virgin Olive Oil
  • Salt , to taste For garnishing:
  • 4 Whole Almonds (Badam) , slivered or chopped (optional)
  • 2 Spring Onion Greens , chopped finely
  • 1 teaspoon Green Chilli Paste

Roasted Cauliflower Soup Recipe

Roasted Cauliflower Soup Recipe is a lip smacking soup recipe that's great to be served during winters and monsoons. Pan roasted cauliflower combined with celery and garlic to make this quick soup. Serve it with some grilled sandwiches for a light dinner.

Cauliflower Soup is super simple recipe of a wholesome soup.With added goodness of garlic and celery, the cauliflower soup is great to be served on a cold winter's night to start your dinner with.

The soup is made creamy and rich with the addition of milk, that brings it to the right consisitency.If you are planning to have a hearty soup in the cold weather then this soup is perfect to slurp on.

Did you know: Cauliflower is full of good-for-you vitamins and minerals, including potassium, vitamin C, vitamin B6, vitamin K, folate and dietary fiber. It contains amino acids, and helps with cancer prevention, losing weight, lowering cholesterol levels, and improving gut health.

Serve Roasted Cauliflower Soup Recipe along with Roasted Vegetable Panini Sandwich With Feta Cheese Recipe followed by a dessert of New York Style Baked Cheesecake Recipe for a complete meal.