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+ servings

Confit Cauliflower And Garlic Soup

Oven-roasted cauliflower, garlic, and onion come together in a rich and delicious cream soup. Make sure to take a full tablespoon with a roasted garlic clove - Yum!
Servings 4


  • 1 medium cauliflour
  • 2 garlic bulbs Peel only the upper outer shell - we want to keep the bulb as one piece
  • 1 medium onion cut to four
  • olive oil to drizzle on the vegetables
  • 3-4 cups boiling water
  • salt, pepper, nutmeg to taste

For Serving

  • Roasted garlic cloves, roasted cauliflower florets, toasted baguette, chopped black olives, croutons, vegan parmesan, chili flakes, chives for your choice


  • Preheat oven to 180 degrees Celsius.
  • Cook the whole cauliflower in boiling salted water for about 10-15 minutes, until it is half cooked (no more!)
  • Line a baking pan with baking paper and place the half-cooked cauliflower on top; place the onion slices and garlic heads around the cauliflower.
  • Drizzle olive oil on the vegetables and sprinkle them with coarse salt.
  • Bake for about 25-30 minutes at 180 degrees Celcius until the vegetables are nicely golden-browned. If you do not want an intense taste of garlic - remove the garlic bulbs from the oven after about 10-15 minutes, when they are soft.
  • Set aside for garnishing some cauliflower florets and roasted garlic cloves.
  • Transfer everything - including the juices to a deep soup pot, add spices and 2 cups of boiling water. Mash with a rod blender; Add boiling water gradually until you get the desired consistency. Taste and adjust seasoning if necessary.

For Serving

  • Pour into soup bowls, garnish with roasted garlic and cauliflower florets you set aside. Serve with croutons and vegan parmesan , chili flakes, chives.
    For a light meal, serve with crostini topped with chopped black olives.
    Enjoy ❤️
Tried this recipe?Let us know how it was!