Go Back
Dairy-Free Roasted Cauliflower Soup

Roasted Cauliflower Soup (Paleo, Whole30, AIP)

This roasted cauliflower soup is creamy, warm, and cozy, perfect for a fall day. You can make it vegan or use bone broth for some extra gut healing goodness.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 large head of cauliflower, cut into 1 in florets
  • 2 tbsp olive oil
  • 1 tbsp coconut oil
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 3 cups broth
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1/2 cup cashews

Method
 

  1. Preheat oven to 425F. One a baking sheet, toss cauliflower with olive oil and sprinkle with salt. Bake until browned, about 25 minutes.
  2. Add the coconut oil in a dutch oven over medium heat. Once melted add onion and cook until translucent. Add the garlic and stir until fragrant. Add the broth and cauliflower to the pot.
  3. Cook for 10 minutes and then transfer carefully to a blender. Add the cashew nuts, nutritional yeast, and lemon juice to the blender. Blend until smooth.