Roasted Cauliflower and Garlic Soup


  • 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)


  1. Preheat the oven to 400ºF 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.
  2. Roast for 25-30 minutes until the cauliflower is golden brown, tossing the cauliflower every 15 minutes.
  3. 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.
  4. 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.