Description
This Mediterranean-inspired roasted cauliflower soup is creamy, warming, and packed with bold spices like cumin, paprika, and sumac. A cozy, flavorful twist on cream of cauliflower soup.
Ingredients
- 2 heads of cauliflower (about 4 pounds)
- Kosher salt
- Black pepper
- Extra virgin olive oil
- 1 small yellow onion, chopped
- 5 garlic cloves, chopped
- 2 teaspoons ground cumin
- 2 1/2 teaspoons sweet paprika
- 1 teaspoon ground sumac
- 1/4 teaspoon ground turmeric
- 32 ounces (4 cups) low-sodium vegetable broth
- 2 cups whole milk or unseasoned, unsweetened plant-based milk of choice
- Juice of 1/2 lemon
- 1 cup chopped fresh dill
Instructions
1. Preheat your oven to 425°F. Cut the cauliflower in half from top to bottom through the stem, then use the tip of your knife to slice off each individual floret. Slice any larger florets into smaller pieces so all of them are about the same size.
2. Transfer the cauliflower to a large sheet pan. Sprinkle with salt and pepper and drizzle generously with olive oil. Toss to coat, then spread evenly without overlapping—use two sheet pans if needed.
3. Roast the cauliflower, turning at about 25 minutes, until tender and deeply browned in some parts, about 45 minutes in total. Remove from the oven.
4. In a large heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium until shimmering. Add the onion and cook until translucent, about 7 minutes. Add the garlic, cumin, paprika, sumac, and turmeric, and stir just until fragrant, about 1 minute.
5. Add 3/4 of the cauliflower (reserve the rest). Stir to coat with the spices, then add the broth and 1 cup of water. Bring to a boil, then reduce to medium and cover part-way. Simmer until slightly thickened, 5 to 7 minutes.
6. Remove from heat and use an immersion blender to blend until smooth or to your desired consistency. Alternatively, transfer carefully to a blender or food processor.
7. Return to medium heat and stir in the milk, lemon juice, and reserved cauliflower. Warm through, adjust seasoning, and stir in the dill. Serve hot.
Notes
Store covered in the refrigerator for up to 4 days. Reheat gently over medium with a splash of water or broth, but do not boil to prevent milk from separating.
To freeze, omit the milk. Cool completely, transfer to freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge and add milk while reheating.