Roasted Garlic Cauliflower Soup



For the Soup

1 head cauliflower, cut into florets

1 tablespoon olive oil

salt and pepper to taste

2 heads garlic, rosted

2 teaspoons oil

1 tablespoon oil

1 onion, diced

2 teaspoons thyme, chopped (or 1 teaspoon dried thyme)

4 cups vegetable broth or chicken broth

1/2 cup parmesan cheese, grated

1 tablespoon lemon juice

For the Topping

4 pieces bacon, cooked crisp

2 tablespoons panko breadcrumbs

1/2 tablespoon white sesame seeds

1/2 tablespoon black sesame seeds

1/2 tablespoon chia seeds

1/4 cup parmesan cheese, grated

salt and pepper to taste

2 teaspoons lemon zest

2 tablespoons parsley, chopped


Preheat your oven to 425, then line a baking pan with parchment paper.

For the Soup

Toss cauliflower in oil, salt and pepper then arrange in a layer on a baking pan.

Cut the top 1/4" off garlic heads, drizzle oil on top, wrap in foil and put on the baking pan with the cauliflower.

Roast until cauliflower is tender and lightly golden brown to a little charred, for 20 to 30 minutes, tossing cauliflower half way through.

Fry bacon in a fry pan until crispy, then set aside and add onion and cook until tender, for 3 to 5 minutes.

Add thyme and cook until fragrant, for a minute.

Add broth, cauliflower and garlic, squeezed from the skins, bring to a boil, reduce heat and simmer for 10 minutes before pureeing with a a blender or food processor.

(Optional) Add 1 cup heavy cream, milk or almond milk, etc. to make soup creamier.

Mix in cheese and heat until melted, for a minute, before adding lemon juice.

For the Topping

Heat quinoa in a pan over medium heat until the quinoa starts popping and then slows down until there is more than a second between pops, stir to prevent burning.

Add breadcrumbs, seeds and cheese, then toast for a minute or two and stir.

Stir in lemon zest and parsley before serving as garnish on the soup. Enjoy!
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