Roasted garlic cauliflower soup is the perfect starter to any holiday meal.
Roasting the cauliflower brings out a nutty rich flavor that tastes delicious with aromatic garlic. This dish is really easy to put together and only contains a few ingredients. You can roast the cauliflower in a large batch and easily double or triple this recipe to feed a crowd.
This soup makes a great starter to your holiday feast but it’s also great on it’s own. Might I suggest grilling up a brie and caramelized onion sandwich to compliment this delicious soup?!
I hope your family enjoys this quick, delicious soup as much as we do!
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and place the cauliflower florets on the sheet. Drizzle with 2 Tbsp olive oil, and sprinkle with salt. Roast the cauliflower in the oven for 35-45 minutes, until golden brown.
Heat the remaining 1 Tbsp olive oil in a dutch oven over medium heat. Add the minced garlic and cook, stirring frequently with a wooden spoon, until fragrant, about 3-4 minutes.
Add the roasted cauliflower and stir to combine with the garlic. Cook for 2 minutes.
Add the chicken broth and the cream, bring to a boil over high heat. When the soup starts to boil, lower the heat to medium low and simmer the soup for 10 minutes.
Use a stick blender (or carefully pour slightly cooled cups of soup in a blender) to puree the cauliflower.
Once the soup is smooth, add the parmesan cheese to the pot and cook until well combined, 2-3 minutes.
Remove the pot from the heat, add the lemon juice and zest and stir to combine. Taste the soup and add more salt and pepper or lemon juice if necessary.
Garnish with a drizzle of olive oil and fresh herbs if desired.