Roasted Cauliflower and Curry Soup

Total Time
45 mins
0 mins

This looks yummy! From Food Everyday issue 1.

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  1. Preheat your oven to 450 degrees.
  2. Coat the cauliflower florets in the oil and 1 tsp salt, then spread on a baking sheet.
  3. Roast cauliflower until it turns brown, about 25 minutes.
  4. Melt butter and add onions to medium size sauce pan. Cook onions until soft.
  5. Add curry powder, cauliflower, water and broth to pan.
  6. Cover and bring to a boil.
  7. Uncover, reduce heat and simmer for 5 minutes.
  8. Remove 3 cups of cauliflower from the pot.
  9. Using a stick blender, CAREFULLY blend the remaining soup, adding 1 tsp salt, until smooth.
  10. Add the 3 cups of cauliflower back inches Top with parsley.
  11. Enjoy.
Most Helpful

5 5

YUM!! This was great! I added extra curry powder, and threw in some hot as well; added veggie chicken seasoning (McKay's) and used cilantro instead of parsley. Thanks so much for sharing!! :O)

5 5

This was OUTSTANDING! I will double it next time, because it tastes even BETTER leftover. Really delicious and healthy.

5 5

Made this tonight... Very flavorful! Next time I'll use 2 heads of cauliflower, as there wasn't nearly 3 cups left of the roasted stuff for pureeing once everyone got done munching on it ;-) That roasted cauliflower is gonna be a side dish in its own right someday!