Prep Time:

10 mins

Cook Time:

55 mins

Additional Time:

20 mins

Total Time:

1 hrs 25 mins




  • 2 heads cauliflower, broken into florets
  • olive oil cooking spray
  • ¼ cup olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 6 cups water
  • salt and ground black pepper to taste

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  1. Soak cauliflower florets in a large bowl of lightly salted water for 20 minutes. Drain well, then pat dry.
  2. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with heavy-duty aluminum foil.
  3. Arrange cauliflower in a single layer on the prepared baking sheet; spray evenly with cooking spray.
  4. Broil in the preheated oven until browned, 20 to 30 minutes.
  5. Heat oil in a large soup pot over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in roasted cauliflower and garlic. Pour in water, season with salt and pepper, and simmer until all vegetables are tender, about 30 minutes. Purée soup with an immersion blender until smooth

Nutrition Facts (per serving)

Nutrition Facts
Servings Per Recipe 6
Calories 141
% Daily Value *
Total Fat 9g12%
Saturated Fat 1g7%
Sodium 93mg4%
Total Carbohydrate 13g5%
Dietary Fiber 5g19%
Total Sugars 6g
Protein 4g
Vitamin C 91mg457%
Calcium 59mg5%
Iron 1mg6%
Potassium 628mg13%