From the CRMS Kitchen: Roasted Cauliflower Soup

by Fiona O'Donnell Pax

Looking for something warm and comforting on a cold winter day?  Why not make a CRMS favorite… Roasted Cauliflower Soup.


  • 1 head of cauliflower cut into florets
  • 2 Tbsp curry powder
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp paprika
  • Salt & black pepper
  • Olive oil
  • 1 medium red onion diced
  • 2 cloves garlic chopped
  • 2 cups carrots diced
  • 4 cups vegetable stock
  • 1 cup of coconut milk
  • ½ tsp chili flakes


  1. Toss cauliflower with curry, garlic, cumin & paprika, and a little olive oil.
  2. Roast in the oven at 400F for 20 minutes until slightly brown but still firm.
  3. In a soup pot: Sauté onion, garlic & carrots for 2-3 minutes in a little olive oil.
  4. Chop roasted cauliflower in small pieces to resemble rice (or pulse in a blender)
  5. Add cauliflower, coconut milk & chili flakes to the pot.
  6. Bring to boil and simmer for 15-20 minutes until vegetables are tender
  7. Serve with crumbled kale chips.


Recent Posts

CRMS Launches Seth Cobb '99 into Animation Career

CRMS Exposes Muffy Ritz ’75 to Lifelong Joy of Skiing & Coaching

CRMS Alumnae Reynis Vazquez '13 and Rotceh Vazquez '15, and a Family's Sacrifice for Education