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.


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