Roasted Cauliflower Soup

Roasted Cauliflower Soup

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  • 3 cups cauliflower florets
  • 1 cup onion, cut into large petals
  • 2 cloves garlic, crushed
  • olive oil cooking spray
  • salt and pepper to taste
  • 1/2 cup cottage cheese
  • 1/2 cup vegetable broth, warmed
  • 2 Tbsp Greek yogurt
  • pinch of cayenne pepper Optional
  • fresh parsley for garnish


  • Preheat oven to 375°F.
  • Line a baking sheet with parchment paper. Place cauliflower florets, onion petals and garlic in a single layer, spritz with cooking oil and sprinkle with salt and pepper.
  • Roast 30-40 minutes or until cauliflower is fork tender.
  • Put roasted vegetables in a blender or food processor with cottage cheese and warm vegetable broth. Pulse until smooth. Add more broth or water for a thinner consistency, if desired.
  • Divide into two bowls, top with a dollop of Greek yogurt, pinch of cayenne and garnish with fresh parsley.


1 serving = 2 cups vegetable