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Roasted Cauliflower Soup

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  • 8 cups cauliflower florets, 1 large head
  • 2 tsp olive oil
  • 1/2 tsp sea salt
  • Cooking spray
  • 4 slices prosciutto, chopped (optional)
  • 1 Tbsp butter
  • 3/4 sweet onion, chopped
  • 4 garlic cloves, chopped
  • 4 cups chicken stock
  • 1 cup water
  • 1/2 cup 10% cream, or milk
  • 1/4 cup fresh parsley, chopped
  • 3 Tbsp pumpkin seeds


  • Preheat oven to 450º F.
  • Spread cauliflower florets on a parchment-lined baking sheet. Drizzle with olive oil, toss. Sprinkle with sea salt; bake for 30 minutes, stirring once.
  • Heat a Dutch oven over medium heat. Coat pan with cooking spray. Sauté prosciutto for 3 minutes until crisp. Remove; drain on paper towel.
  • Melt butter in same pan. Add onion and garlic and sauté for about 5 minutes, stirring occasionally. Add cauliflower, stock, water; bring to boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Remove from heat and add cream.
  • Add in batches to blender and pureé until smooth. Salt and pepper to taste.
  • To serve, ladle into bowl, garnished with a bit of the prosciutto, a sprinkle of pumpkin seeds and chopped parsley.