Roasted cauliflower and garlic soup

20170410_195039-01 (2)

  • Servings: 3
  • Difficulty: Easy
  • Print


  • 1 medium head cauliflower, washed and cut into 2cms thick florets
  • 1 head garlic, crushed with skin on
  • 1 tspn coriander powder
  • 1/2 tspn cumin power
  • 1/2 tspn turmeric
  • 1/2 tspn salt
  • 1 green chilli, chopped (optional)
  • zest of 1 large lemon
  • 2 tbspn olive oil
  • 5 cups veggie broth
  • Chopped fresh herbs for garnish, I used mint and coriander
  • 1/2 cup cooked barley (optional)


  1. Pre-heat regular oven to 200C
  2. Mix all dry spices, lemon zest and add olive oil, combine and set aside
  3. Add cauliflower florets and garlic to a mixing bowl, pour over the spice mix and combine thoroughly.
  4. Spread out florets on a baking tray lined to baking paper. Roast for 25-35mins till the edges of the florets are a bit charred.
  5. Remove tray from oven and let cool.
  6. Peel the garlic. Blend the cauliflower, garlic and broth in batches and add to a pot.
  7. Add the cooked barley if using and heat through.
  8. Ladle into bowls, garnish with fresh herbs and serve immediately

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