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Roasted Cauliflower Soup (Dairy Free Option)

A nourishing savory soup with a dairy free option. Variation: serve in a bread bowl.
Course Soup
Cuisine American
Keyword comfort food, dairy-free recipe, easy dinner recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Linda Spiker


  • 12 cups cauliflower florets (approx 3 heads)
  • 4 shallots peeled and thinly sliced
  • 2 cloves garlic peeled
  • 4 Tablespoons clarified butter ghee, butter or coconut oil
  • Sea salt and freshly ground pepper
  • 4 cups broth divided (chicken, beef or veggie)
  • 2 cups plain almond milk or milk or cream
  • Bread bowls optional


  1. Preheat oven to 450 and place rack in upper third of oven.
  2. Cut cauliflower into florets and slice shallots.
  3. Place florets, shallots and garlic gloves on parchment paper, drizzle with melted ghee, butter or olive oil, toss.
  4. Generously sprinkle with sea salt and pepper. Toss.
  5. Place in oven and roast for 30 minutes (or until golden), turning with spatula every ten minutes.
  6. Remove from oven, reserve two cups of cauliflower for later, place the remaining cauliflower, garlic and shallots into a blender.
  7. Add 3 cups of broth to blender (reserving one cup for later) You may need to do this in parts if your blender is small.
  8. Blend till smooth. Pour into a stock pot and place on medium heat.
  9. Add almond milk (or milk or cream) and stir.
  10. Add the cauliflower florets that you set aside to soup. Stir.
  11. If needed, thin with remaining broth and add more sea salt or pepper if needed.
  12. Serve.