Roasted Cauliflower Soup with Gremolata

Cauliflower is an underappreciated vegetable. But roasting it with leeks and seasoning with turmeric and cumin give it a rich, delicious flavor that blends perfectly into a soup. You could also use less broth and create mock mashed potatoes.

Roasted Cauliflower Soup with Gremolata
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Author: Michelle Babb MS, RD, CD
  • 1 large head cauliflower broken down into florets
  • 1 leek white part only, chopped
  • 2 tablespoons grapeseed oil
  • 1 teaspoon tumeric
  • 1 teaspoon cumin
  • 1 teaspoon coarse salt
  • 3 cups vegetable broth
  • ½ cup coconut milk
  • 1 lemon
  • ½ cup parsley chopped
  • 1 clove garlic
  • 1 tablespoon extra virgin olive oil
  1. Preheat oven to 400° F.
  2. In a large bowl, toss cauliflower and leeks with grapeseed oil, tumeric and cumin. Spread cauliflower and leeks on baking sheet, add coarse salt and roast in the oven for 15 - 20 minutes, until leeks start to brown.
  3. Transfer roasted cauliflower and leeks to a food processor. Add broth and coconut milk and blend well. You may add more broth or water to get to the desired consistency. Pour mixture into a saucepan and heat over low heat until ready to serve.
  4. To make gremolata, zest lemon into a food processor. Add parsley, garlic and olive oil. Blend until well combined.
  5. Ladle soup into bowls. Add a spoonful of gremolata to each bowl and serve immediately.