Oven-Roasted Cauliflower Soup
Prep Time
15 minutes
Cook Time
40 minutes (Roast: 25 minutes & Cook: 15 minutes)


1 medium head of cauliflower, about 8 cups (2 L)
1 carrot, coarsley chopped, about 1 cup (250 ml)
1 tbsp (15 ml) butter, melted
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 ml) dried thyme leaves
1 bay leaf
About 4 cups (900 ml to 1 L) no-salt added or regular chicken or vegetable broth
1 tbsp (15 ml) grainy Dijon mustard
1 cup (250 ml) milk
freshly ground pepper
salt (optional)
1/4 cup (60 ml) coarsley chopped fresh dill
ground sumac or coarsely grated lemon zest (optional)


  1. Preheat oven to 425 F (220 C). Break cauliflower into medium-sized florest. Place on a large baking sheet. Add carrots; drizzle melted butter over vegetables and toss to coat. Roast 20-30 minutes, turning half way, until vegetables are tender. Removed about 1/2 cup (125 ml) florets. Cut into smaller pieces to garnish soup.
  2. Meanwhile, place onion, garlic, thyme and bay leaf in a large saucepan. Cover with about 1 cup (250 ml) broth. Simmer gently for 5 minutes until onion is tender. Add roasted cauliflower, carrot, remaining broth and Dijon. Simmer gently for 7-10 minutes until vegetables are very tender. Stir in milk. Discard bay leaf.
  3. Cool soup slightly. Puree in batches until smooth. Return to saucepan. Season with pepper and salt if needed. Garnish with small cauliflower florets, dill and sumac or lemon zest.