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Roasted Creamy Coconut & Cauliflower Soup


  • 1 cauliflower head

  • 1/2 yellow onion, chopped

  • 3 garlic cloves, minced

  • 1 cup coconut milk

  • 5 cups water

  • salt

  • pepper

  • extra virgin olive oil

  • roasted almonds, optional


  1. Preheat the oven to 375F.

  2. Using a sharp knife, chop the cauliflower head into bite-size florets. Place the florets on a parchment-lined baking sheet with some olive oil and salt. Place in the oven for 20-25 minutes.

  3. In a pot over medium high-heat, pour some olive oil and add the chopped onion and sauté for a few minutes.

  4. Once 20-25 minutes have passed, remove the cauliflower florets from the oven and place them with the onion and garlic. Add 5 cups of water along with some salt and pepper. Let it simmer until the cauliflower is fork-tender.

  5. Using a blender, blend the creamy cauliflower soup. Pour back into the pot and add one cup of coconut milk. Let it simmer for a few minutes.

  6. Plate the creamy soup and add some roasted almonds on top if desired. Serve warm.


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