Last Updated on April 21, 2026 by Deliciously Organic
During the holidays, it can be hard to maintain your health by eating well. Nutrient-dense soups, like this Roasted Cauliflower and Garlic Soup, can be a life-saver ā theyāre easy to prepare and usually taste better the second or third day (perfect for a quick-reheat for lunch or dinner).
Ā Roasted Cauliflower and Garlic Soup features a simple flavor profile and provides tons of nutrients from the ghee, chicken stock, sea salt, cauliflower and garlic. You can serve it with thyme, fresh cracked pepper, sautĆ©ed mushrooms, extra Pecorino Romano cheese or even sprinkle some pomegranate seeds on top for a festive touch.
To save for later, I like to pour the soup into large wide-mouthed mason jars. You can store the jars in the fridge for about 5 days, or freeze for later use. If youāre freezing the soup, remember to leave at least 1ā of room on the top of the jar.
Here are some other nutrient-dense soups you might also enjoy:
Lentil Soup with Swiss Chard and Sausage
Spicy Black Bean Soup
Chicken Stew with Butternut Squash and Kale
Butternut Squash Soup
Roasted Cauliflower and Garlic Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Category: Main Dish
- Diet: Gluten Free
Ingredients
- 2 heads cauliflower, cut into 2-inch pieces
- 3 tablespoons ghee or palm shortening, melted
- 1 large head garlic
- 2 tablespoons ghee or palm shortening
- 1 onion, chopped
- 6 cups chicken stock
- 1 cup whole raw milk (you can use almond or cashew milk for a dairy-free alternative)
- 1 cup raw cream (coconut milk can be used for a dairy-free alternative)
- 1 tablespoon Celtic sea salt
- 1 cup grated Pecorino Romano cheese (omit for dairy-free)
- Freshly ground black pepper (for serving)
Instructions
- Preheat the oven to 400ĀŗF and adjust the rack to the middle position. Place the cauliflower on a large baking sheet. Drizzle the melted ghee over the cauliflower and toss until coated. Wrap the garlic in a piece of parchment paper and then a piece of foil and place on the baking sheet with the cauliflower.
- Roast for 25-30 minutes until the cauliflower is golden brown, tossing the cauliflower every 15 minutes.
- Melt the ghee in a large Dutch oven over medium heat. Add the onion to the pot and cook until translucent, about 10 minutes. Pour in the chicken stock and roasted cauliflower. Cut the top off of the head of garlic and squeeze the roasted garlic into the pot. Bring the mixture to a simmer over medium heat.
- Using a hand-immersion blender, puree the soup. Add the milk, cream, sea salt and cheese and stir until combined. Heat over medium until hot. Serve.
Nutrition
- Serving Size: Serves 8
Ā
This soup looks so tasty! I wish I had all the ingredients, I would make it today. I feel like my soul needs some wonderful soup š I always love the bowls you use! I have this weird obsession with bowls and hand thrown coffee mugs……
Can I sub broccoli for the cauliflower?
I haven’t tested this recipe with substitutions, so I don’t know what would lend the exact same texture or flavor.
Iāve made this soup twice now and it is absolutely delicious- very easy to make –
I omitted the cheese
and it still tasted fantastic..
* Also made the cider pancakes at least four times ..absolutely delightful and tasty.
Thank for all these great recipes..!!
You’re welcome!:)
Where can I find raw cream?
Check realmilk.com to find raw milk in your area.
Why raw milk & cream if you’re going to cook it?
Because it’s not processed. Pasteurized and homogenized milk is a very processed food, so I avoid it as much as possible.
Hello
Do you have the nutritional information for your recipes? I have type 1 diabetes and rely on carbohydrates to dose insulin. Thanks for any info.
I don’t, but you can always plug them into a free app like MyFitnessPal.