Roasting cauliflower brings out its nuttiness and enhances the flavors in this delicious, healthy soup. If you haven’t jumped on the turmeric bandwagon yet, this is a great place to start! I like to reserve some of the roasted cauliflower as a garnish for the soup.
This recipe was inspired by one of my favorite cauliflower recipes which I shared in my first cookbook, The Skinnytaste Cookbook. I turned it into a dairy-free, gluten-free soup and loved how it turned out! This is also vegan, whole30, and paleo.
Note: Turmeric’s deep color can easily stain. To avoid a stain, quickly wash any area with which it has made contact with soap and water. To prevent staining your hands, you might consider wearing kitchen gloves while handling turmeric.
You can see more Soup Recipes here!
Turmeric Roasted Cauliflower Soup
Ingredients
- 6 heaping cups cauliflower florets, from 1-1/2 pound cauliflower cut into 1-inch florets
- 3 garlic cloves
- 2 tbsp olive oil, plus 1 teaspoon
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/8 teaspoon crushed red pepper flakes, optional
- 1/2 tsp kosher salt, to taste
- 1 medium chopped onion
- 3 cups vegetable broth
- 1/4 cup full fat canned coconut milk, shaken well
- 2 tablespoons chopped cilantro
Instructions
- Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
- Place the cauliflower florets and smashed garlic in a large bowl and drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
- In a small bowl combine the turmeric, cumin, salt and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
- Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
- Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and onion and cook until translucent, about 2 to 3 minutes. Add the broth and transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low 15 minutes.
- Use a hand blender (or regular blender carefully in batches) and blend until smooth. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower and cilantro with additional coconut milk for drizzling if desired. Makes 4 1/2 cups.
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This one of many of your recipes top of my list. I use it as a base for a milk free seafood chowder, adding fish, shrimp, scallops and lobster. Absolutely delicious
This was easy and delicious! I think I will ass it to my Thanksgiving menu. I would love to make this ahead of time and freeze it. Do you think it would freeze well?
Yes. 🙂
I made this with cream instead of coconut milk and added 1/2 large carrot. It is DELICIOUS
Thank you!
Make it all the time. So manly people ask for the recipe!
Delicious and very easy meal prep. Thanks for the receipe
This soup is amazing! Maybe the best soup I’ve ever made. The skinnytaste irmerc roasted cauliflower is one of my favorite vegetable dishes so I was optimistic but wow!
I increased the amount of rub I used by 1/2 because we like things spicy. Otherwise i followed the recipe exactly. Will definitely do this one again!
Delicious recipe. I added 1 small potato and two carrots to the roasting vegetables. I also added some spice tarragon and a bit of curry. I cut way back on the salt. Wonder if a touch of lemon might add a little zing at the end. The garnish is the perfect topper!
I loved this recipe. It was a hit in our house!
I’m so glad!
What a wonderful surprise. It was a “clean out the fridge day” and I had cauliflower to use. I made this for lunch and it was fast, easy and delicious.
Thank you!
This soup is amazing and so delicious, part of our regular rotation. We realized it makes a great base for a seafood chowder. Added some fish and shrimp before the blending, so it gets added to the flavor of the base, then, after blending, added fish, shrimp, scallops, and lobster. Made for an amazing seafood chowder.
Wow adding seafood…I bet that’s fabulous.
Loved this soup! i was looking for low fat, low cholesterol recipes and came across it. I did use light coconut milk and it probably made some difference in the flavor, but it was so tasty and flavorful anyway and I thoroughly enjoyed it. I will make it again.
This is really good! I will make this again for sure! I added extra pepper flakes for more spice and its sooo good! Thank you for all your wonderful recipes!
I think this may be my favorite of the cauliflower soup versions. I used light Pacific unsweetneed coconut milk ( as like a couple other people I am not crazy about coconut milk in general, but like this one, but if not that I just would have used almond milk) I had College Inn low sodium chicken broth open so just used that for the broth this time. I blended all of it in a blender as I find that gets me better results. I skipped the oil and just used a couple sprays of olive oil Misto spray to cook the onions. Loved it, very flavorful.
Delicious!! I added more garlic cloves (because I measure that with my heart lol) and sprinkled about a 1/4 tsp of each of the spices/salt over the onions as that were cooking. Definitely a keeper in the rotation!
I don’t like coconut so have never used coconut milk. Does it have a string flavor? What is a good substitute?
No, you don’t notice it at all. It just adds a rich body to the soup. It’s delicious and I used low fat coconut milk.
This is literally the most amazing soup I have ever made 🙂
Thanks Savannah!
Yummy…didn’t have enough cauliflower so added broccoli… very tasty, easy to make with everyday ingredients!
My garlic burned and made soup taste like it. Next time I will use powdered in the seasoning mixture to avoid that issue again.
The soup is easy to make though!!
I made this today and loved it!! But the turmeric stained my non-stick baking pan. Is there a way to get that off or does it even matter?
Another super easy weeknight meal. The cauliflower tasted so good roasted. Love that there are so few ingredients. My boyfriend added extra coconut milk to his bowl to make his less thick but I enjoyed the texture as is.
Second time making this. Added red curry to the onion sauté. Also used reduced fat coco milk this time. Definitely noticed the difference but the red curry made up for it. Love it. Thank you!
Why not light coconut milk?
Because that’s just coconut milk mixed with water. Just use less if you want less fat
What I’d 11/8 of a cup? Is that one cup?
That’s 1 and 1/8 cups.
Amazing!!! Added chicken seasoned with turmeric to up the protein.
I loved this recipe, but think 450 degrees was too high for roasting (I’d do 400 next time). I didn’t have enough cauliflower, so I subbed in small potatoes. I also didn’t want to open a can of coconut milk, so I used up the half and half I had on hand. With that being said, I used a little more water, but it was so good. I garnished with cilantro and toasted sunflower seeds.
SUCH a crowd pleaser. My parents and bf loved this soup and they are hard to impress when it comes to new dishes. Be sure to get the vegetable broth ratio right so that it stays thick enough. Nailed it the first time, not as great on the second.
This.Was.Lit.AF. Thank you!!! I frequently make the SkinnyTaste regular cauliflower soup, but THIS was next level. Elegant. Full of Flavor. Balanced. 10 out of 10.
I’m making this for the fourth time tonight! Its amazing and so easy! I usually do the whole can of coconut milk which makes it less “skinny”, but I’m bad at using leftover cocomilk.
I freeze leftover coconut milk. Works fine!
My oven does not go above 500* . So how do I convert and cook for the proper amount of time ? also where does one find baby califlower? Is this a mature plant or a not full grown vegetable.???
The recipe calls for a temperature of 450 degrees F, and a regular head of cauliflower.
This soup is so darn delish! Easy and tastes fantastic. Thanks
So delicious! While family loves it! Single handedly made Califlower a staple! I upped the garlic because yes- garlic!
Great recipe! I have made it numerous times – it’s my go to for a filling and nutritious meal. The blend of spices – perfect! It’s a family favorite.
A wonderful soup. Used a little more garlic and coconut milk beverage. My Vitamix made the soup smooth and creamy. Topped with parsley since I did not have cilantro. An absolute keeper.
This was delish! Will serve again for a dinner party.
This was so good!! It was so good that I made a second batch two days later 🤣 I did add more cauliflower tho to make a thicker soup. Yum
I doubled the recipe & added 1/4 tsp of black pepper& a whole can of coconut milk / 13.2. It came out delicious – had a couple of people ask me for the recipe. It was a hit!
Yum!!!! This was so easy, and so delicious. I can’t post a photo because I was too excited to do anything other than eat immediately once it was ready. Perfect flavor, I adjusted nothing other than adding a sprinkle of pepper when serving. I tried to use a hand blender once the cauliflower and stock were done boiling, but it splashed hot liquid so I opened to throw it in my Ninja instead and got a smooth purée instead. Out of this world and perfect for our first day that actually feels fall-ish in California.
Great soup! Especially for fall. I felt like it was lacking a little sweet to its spice. Added 2Tbls of Maple syrup. Perfect!
I’ve made this a few times now and it’s a hit! Absolutely love the flavours, will be making it again today and sharing with friends. I make many of your recipes, thank you for sharing!!
Absolutely delicious!!!! Easy as well!
Is there an instant pot version of this wonderful recipe?
Thanks and love your recipes!!!
This is SOOOOOO delicious!!!!!
I made it in my Thermomix and VOILA!! Perfection!!
(I substituted coconut milk for coconut yoghurt)
Thanks for the recipe 🙂
Delish! Made as directed except sautéed the garlic with the onions.
Finished with toasted pumpkin seeds and cilantro.
Would this be good served cold, like vichyssoise or gazpacho?
Have just made this minus the coconut milk – it is amazing!! I overlooked the milk but wouldn’t want to change the flavour at all. Went heavy with the spices, liked the yoghurt and roast garnish too, a true 5* recipe. I gave a taster cup to my daughter who seriously dislikes cauliflower… she loved it ….she gave some to her cat…..who couldn’t lick it off the spoon fast enough!!
Is it possible to freeze this soup?
This is amazing! My husband ASKS me to make it all the time. One of the few recipes that I don’t change a thing to.
This was amazing! I left out the red pepper and instead made a chilli oil for our guests to adjust the spice to their tastes. Soooo good.
This was absolutely amazing! I used riced cauliflower and when it roasted it really got some good flavor to it. Also, didn’t add any extra salt as the veggie broth was salty enough. So good!!
I have a bit of an allergy to coconut. What would be a good vegan alternative?
This recipe is a keeper! Absolutely delcious!!
I’ve added this to my list of favorite recipes. I’ve made it countless times since discovering it last year, and am so thankful that I found it. I’ve been making it recently for a friend who is undergoing treatment for breast cancer. Thank you
Hello. If I want to make this soup ahead of time for Christmas, how does it freeze best? Should I make the whole soup? Or should I hold off on adding the coconut milk until when I reheat the soup on Christmas Day to serve it?
Thanks
Brilliant recipe…but if you add black pepper the turmeric will be utilized by your body better!
This was amazing! The roasting is what makes it so yummy!! I didn’t have coconut milk, so I used sour cream instead.
Can you leave out the coconut milk?
You would change the whole flavor of the soup
Made this tonight minus the cilantro and it was sooo good!!
We’ve had it several times and love it!! Super easy to make. My husband was skeptical the first time, but really liked it.
This was delicious!
Oh my goodness. I followed the recipe but swapped out the cumin and turmeric for coconut curry powder and BAM! Super duper. Thanks 🙂 ??
This was a hit, even my picky 4 year old couldn’t eat it fast enough! I used 4cups of chicken broth and 1/2 c coconut milk. Thanks for a great recipe!
This is absolutely delicious. I had light coconut milk in the house and it was still amazing. Best cauliflower dish ever.
Thanks for your review. I wondered how the light coconut milk would work!
I always thought CF was “meh.” But this recipe was life changing. The roasted CF alone is now one of my family’s favorite side dishes, and the soup is delicious. Thanks for sharing!
This is simply the best cauliflower soup I’ve tried, and among the best soups I’ve made altogether! WONDERFUL. The spices and seasonings are perfect, and the coconut milk to! LOVE. ?
Absolutely LOVE this soup! Made it yesterday and I’ve shared it already w/ 2 friends and I have a container for my WW Host at today’s weigh in!
Thank you for developing amazing recipes for us and converting to FSP.
I was very skeptical about making this soup for my jobs cook off, because I never use turmeric…but I love cauliflower so I took a chance and it was a success. I came in third place. Everyone loved it and I will definitely make this soup again… even my kids liked it. Thank you.
This ain’t soup, It’s comfort food. So delicious and healthy. Whenever I have people over and serve this it is hands down the best dish on the table but don’t take my word for it, try it yourself.
I love, love, love this recipe. Soooo good!
Just made this soup, so yummy. I thought it was missing something so I added a teaspoon of garam masala and it took if over the edge. I don’t know if there will be any left for lunch tomorrow.
🙂
just made this, was very good! I have actually never used turmeric before. I was too lazy to make veggie broth and didn’t have any on hand so I used a box of imagine potato leek soup. I used riced cauliflower roasted it with the garlic, spices at 350 for awhile, then uooed it to 425 for the last 10 minutes. I also had to sub out olive oil for grapeseed, and didn’t use coconut milk because it’s pretty good just as it is.
thanks again Gina!
Just made this for our SouperSunday. I used a HUGE head of cauliflower which totaled about 10 cups of florets so I upped the cumin and turmeric to 1.5 heaping teaspoons each. I forgot i ran out of coconut milk so used 1/4 cup greek yogurt and 1 Tbl maple syrup in its place. SO DIVINE. cannot wait to serve this for dinner tonight
This soup is amazing!! I’ve made it twice this week. Wondering what makes the FP points 5? Just thwbolive oil and coconut milk? I have only used lite coconut milk which is half the amount of fat- wondering if I can lower the points on this…so I can eat way more than the serving
Do you think I could make this in a crock pot?
I love this recipe! I’ve probably made it 4-5 times already, and I’m here refreshing myself on it before I make it again. I tend to up the salt a bit and enjoy adding some cayenne along with the red pepper flakes for a little more kick, but the recipe as written is very good too! And I am not someone who eats light & healthy often. Thanks!
I made this last night and almost ate the whole pot myself! So good!
Absolutely delicious! Made it again within 1 week. Even my husband loves it!
Question: How do you keep the garlic from burning in a 450 degree oven? Did anyone else have this problem? My garlic was charred and inedible. It also set my smoke detectors off.
I mixed it in with the cauliflower and made sure it was nice and coated with oil tossed everything about every 10 min and took it out after 25 min. I think the steam from the cauliflower helped the garlic not burn.
This was absolutely fantastic!!! I ended up making 2 batches of it since i had a huge head of cauliflower…passed it on to friends who loved it.. to me the cilantro is a must (i love cilantro) really adds to the flavour combination. Great for my lunches!! Will be making it again this weekend 🙂
Amazing– love this one. My husband usually doesn’t love soup and he also loves this one. Hearty but still light. Thank you!
Not sure how I messed this up but the smashed garlic cloves burnt to a crisp in the 450F oven, set off my fire alarm, and gave a weird burnt garlic flavour to the soup. Next time I’ll try pressing the garlic cloves in my garlic press. Otherwise soup is tasty and surprisingly filling.
I just made this recipe as noted exactly., and I think it is lacking flavor. I added more salt at the end, but I like my soup with more dimensions. Perhaps add carrots, or some red pepper with the roasting cauliflower?. Or more turmeric?
I’m not sure but it isn’t my favorite recipe.
Thanks for posting
What make this soup not Keto?
Can someone advise? thanks,
Edited: What makes this soup not Keto?
Can someone advise? thanks,
Read more at https://www.skinnytaste.com/turmeric-roasted-cauliflower-soup/#JIWjpLR3lCBFtYyG.99
I think it could be, it depends on how many carbs a day you are eating on keto.
Excellent soup. Very easy to make, I didn’t change a thing in the recipe. I will make this again.
This was absolutely delicious. I was a little worried but it turned out amazing. My meat and potato husband finished most of it. I did have to triple the recipe the very next day as the portion was enough for 2 or 3 servings. I kept the roasted cauliflower and only made the soup. Easy!
My husband and I loved this simple soup! The only glitch I encountered was the cauliflower I purchased. It weighed just under 2 lbs and I ended up with only 4 cups of florets. I scaled back the other ingredients and the soup turned out fine, but next time I’ll buy a bigger head.
Making this soup as we speak! Curious why we didn’t roast the onion with the cauliflower?
This was awesome. It had a perfect texture and it felt like you were eating something decadent. My husband loved it too and it filled him up as well. I followed the meal plan all week and just loved everything.
This soup is delicious – I’ve made it twice now. I doubled the recipe, used four 1# bags of frozen cauliflower to make it even easier. I left out one cup of broth (put in 5 total) and used a whole can of light coconut milk. Great spice and very filling!
Huge, massive hit in my house. Everyone ate it. Everyone loved it. Everyone = 2 adults and 3 children under the age of 10 so it’s a big deal when I can make something that everyone likes (we’re now up to three dishes that all three kids can get excited about: pizza, your crock pot sesame honey chicken, and this soup). Extra special bonus points that this is made from vegetables. Thanks for a great recipe!
You’re welcome! Love kid approval!
This soup was delicious. Will definitely make this again
These all vegetable “cream” soups are fabulous!! Love love them!!!
Made this to start off our 2018…DELICIOUS!
Made this soup today. Delicious! This will be on my list of go to soups!
I have made many of your recipes, own both of your cookbooks and have loved everything! I’ve never commented before but this soup… is everything. Love the curry flavors, love the roasted cauliflower, love the coconut milk and cilantro. Love love love. And it serves one right? Keep up the good work!
So glad you enjoyed it Lindsay! The recipe makes 4 servings at 1 1/8 cup per serving.
What setting in IP?
Hi,
I have just made this soup, it was fabulous. I omitted the coconut cream and just added a bit of crème fraiche to serve. I am trying to keep to a low carb diet and this soup really fills you up my OH loved it as well so that’s always an added bonus 🙂
I live in France and eating seasonally is very much a way of life where I am and the cauliflowers here actually have real taste. So pleased to have found your website. Thanks
wonderful!
This looks so good! I’m thinking I night add Butternut Squash and Turnips too!!
do you think its possible to make this without coconut milk ……..I really dont like it and wonder if chicken broth would work instead
This soup is absolutely delicious!!! And so easy to make. Love it so much!
🙂
I used home-made coconut milk for this recipe. Excellent! Coconut milk is quite simple to make, delicious and only takes minutes. Soak 6 weighed ounces unsweetened, shredded coconut in 4 cups hot water for 10 minutes. Blend for a minute and then strain with cheesecloth or a fine mesh strainer such as a Rosle. Will be a bit grainy with the strainer but used in soup or a smoothy you’ll never notice.
Made this tonight. SO good! Thanks for another great recipe for the box!
Really amazing soup and I always feel so good for having had it too – so good for you! I use some ground turmeric and some fresh.
I made this twice already. I had to double the recipe second time I made it – it was so good!
Oh man, this is amazing! The cauliflower I bought did not give me quite six cups, so I used a romanesco I had on hand and it was yum! I did add more spices as I’m a big turmeric fan, and it’s really good. I will definitely be making this one again.
Gina! Another winner! This is now my husband’s favorite soup and he requests it weekly. I love cauliflower and the turmeric has so many health benefits. I did add more garlic and increased the spices just because the spicier, the better in my house! I think I need to triple the recipe next time because the 2 times I have made this, we ate it all! Again, thank you for posting such yummy recipes and giving your vegetarian fans plenty of options!
You’re welcome Amy! 🙂
Just made this. Super delicious! I added some sautéed shiitake mushrooms on top, and I highly recommend it!
Mushrooms sound good!
Another WINNER! YUMMY!
🙂
I made this and enjoyed it completely! My question is about the point calculation. I think everything is 0 points, except the coconut milk, am I calculating this wrong?
You have to use recipe builder, coconut milk has points.
Just made this last evening and it was so easy and delicious!! One of the best soups I’ve made! Thank you Gina! I have the minestrone in the InstaPot for today’s dinner ;).
we loved this soup! It’s super easy, but tastes gourmand, plus it works really well on the whole 30 diet. thank you!
Yum this recipe is phenomenal – thanks!!
You’re welcome! 🙂
add potatoes, serve over rice… its a pretty great vegetarian yellow curry
Thank you for this delicious recipe. My tastebuds are singing!
I made this last night the flavors were delicious but I must have done something wrong as the texture of the soup was as creamy as baby food. After simmering in 2 batches I blended the soup using my nutribullet. What did I do wrong? What is the texture supposed to be like? My family was kind, they said they liked it but I could tell the consistency was not the best experience.
Sounds like not enough liquid. I ended up using 3/4 cup extra water and a full can of coconut milk because I had a large head of cauliflower. It was yummy!
This was outstanding! I roasted about half a head of cauli with most of the stems and a bag of fresh, riced cauliflower that I had on hand. I subbed a can of low fat coconut milk, also all I had on hand. I threw 3 or 4 garlic cloves into a foil packet and roasted it with the cauliflower. Next time I will also just roast the onions to save on dishes. It all went into the vitamix from the oven, and was pureed on high about 4 or 5 mins until a rich, fluffy, velvety smooth consistency. I reserved some roasted cauliflower rice pieces for garnish and sprinkled with a little fresh parm regianno. My hubs thought it was fantastic and couldn’t believe how filling it was just to be cauliflower. Great recipe!
So good! I added a can of white beans just before blending for added protein. Gives it a split pea soup consistency. Will make this again for sure.
Great recipe! I meal prepped the soup for my husband’s dinners this week. I had to use a few substitutes that I had on hand such as chicken broth for vegetable broth & cashew milk for the coconut milk. Both substitutions worked out great. It was fantastic!
I made this tonight and my husband and kids gobbled it up. So delicious! Thank you for sharing your recipe ideas with us. I haven’t made a bad one yet! Everything has been so tasty and healthy!
Made this today and was really happy with it. It seemed so fancy, too! Thank you.
I love this recipe! My vegan Daughter in Law taught me a great trick for making. creamy style soups without coconut milk (which is good in small portions) or dairy. I simply soak a handful of raw cashews in hot water to cover while my vegetables are roasting. I purée the roasted vegetables in my vitamix, or a blender. I use veggie broth to thin to the desired thickness and add the softened cashews and the hot water to the mix and you will have a delicious, creamy soup. It works with any vegetables. I soak my cashews in a tea cup, it’s just a small amount but it’s a great technique !
Sounds great.
This was so good and felt really “fancy!” Thank you!!
This is a little time numbing to make but so worth it.
I made this soup last week, and I would have to say it was the BEST soup I ever Made!!!
And I make a lot of soup. DElicious.
Love your format.
Solid recipe. I made it on a whim. Used shredded coconut vs. coconut milk and added a little honey to make up for the sweet factor. Although I have a submersible I used my Blendtec to whiz it up and the smoothness was amazing. The Roasted bits gave some texture and I also used some salted Pepitas. People could not believe the lack of fat because the mouth feel said otherwise.
Great! Glad you enjoyed it Andrew!
THANK YOU! I made this last night and it was easy and delicious! I’ve already enjoyed a cup today!
I made this recipe this past weekend. We had it as a soup right after I cooked it, then used the leftover as a sauce for penne pasta the next day. I roasted another batch of cauliflower using the same seasoning and sautéed bite sized chicken breast. It was delicious.
Yum!
I made this last night and it was FABULOUS. My new fave soup. I did add 1/8 cup heavy cream and only 1/8 cup coconut milk. Thank you
Delicious! Thanks for the recipe
Absolutely delicious. Huge hit at my house. Thanks!
Absolutely delicious! Huge hit at my house. Thank you!
What do you do with the garlic? Blend it with the cauliflower or discard?
blend it all if you wish!
I made this today and added the onion in with cauliflower to roast, then blended in my vitamix with the vegetable stock and used light coconut milk….saved dirtying another pan!
I also doubled up the recipe, and ended up with 12 cups…kept the oil to 2 tbsp total, and along with 1/2 cup of light coconut milk, this made the soup 1sp a cup!
Lunches for the week are set!
Did you chop, slice or put the onion in the oven whole? I want to blend it in my blendtec too to avoid another dirty dish. Thanks!
Made this soup last night-outstanding!! I used lower fat coconut milk and it was perfect. This will be one of my “go to” soups all winter long. many thanks for your creative, healthy recipes!
You’re welcome!
Thanks for another great recipe! I’m a little confused what you do with the reserved cup of cauliflower that doesn’t go in to roast? Maybe I’m just slow this morning =(
If you look at picture she tops soup with roasted cauliflower. Use a cup of roasted cauliflower as soup topping:)
Cauliflower is very pricey right now, $1.50 per pound. Hubby wants to either wait or try frozen. I’ve never tried roasting defrosted cauliflower. Would this recipe work with frozen?
Thank you very much. Judy
No this is really best with fresh. Hope you can find it on sale.
I roast frozen cauliflower all the time and it’s good. no problem
This soup is so darned good. Love the spice combination! I’ll use these spices anytime I roast cauliflower. Thanks, Gina!
Just made this and it is so incredibly delicious! Perfect for a cold winter day! Thanks for such a fun recipe!
love roasted cauliflower and turmeric in indian food but is there any way to make the protein numbers go up, or what would you serve with this to add more protein
ydelle
I made this delicious soup this evening- and as I had about a half cup of raw cashews in my pantry, I ground them in my spice grinder and stirred them into the soup after I had puréed it. It adds a delicious extra layer of subtle flavour but also adds protein!
I added some chicken and noodles to make it like a laksa and it turned out amazing!
Gina, this is just fantastic! I’m trying to increase my consumption of turmeric and this recipe is perfect. It’s tasty and soul-warming in this 20 degree weather we are having. Thank you for this!
Any meat ideas that this would pair well with?
This looks so good! I am allergic to coconut. Do you have a suggestion for a substitute? Yogurt? Whole Milk? Whole Cream?
Light cream would work.
This soup was outstanding!! I probably had more than my portion! Also the roasted cauliflower was a side dish on its own YUM. What a great soup to “detox” from the overeating during the holidays. THANK YOU
Great!!
Gina, do you have any suggestions as to what to do with the rest of the can of coconut milk after using the 1/4 cup? Can it be frozen?
Yes it can!
I used the remaining amount to make whipped cream in my ISI cream whipper.
In a bowl add 1/8 cup maple syrup, 1.5 tablespoons of coconut oil, 1 tsp of pure vanilla. Let chill in a bowl, then add to your ISI cream whipper. Delish!
I love this recipe! So simple! I will for sure be trying, thanks for the recipe!
Hi Gina, I have coconut cream on hand. Do you think I could thin this with water-maybe half and half?
Thanks!
Can I substitute milk and some butter for the coconut milk? I don’t want to buy more right now. LOL, I just threw out some that I had frozen because I didn’t know what to make with it.
This recipe might just be the push to roasting cauliflower! Thanks for putting how many pounds of cauliflower is needed. my hubby does the shopping… Judy
I would use light cream or half and half or just leave it out.
I can’t wait to try this It looks healthy and delicious.
Hi Gina, and thanks for another great recipe. Anyway that this could be done in the Instant Pot?
Sure, just set the cooking time for half of what is stated here.
What setting in IP?
I am making this for supper tomorrow night! I wasn’t a fan of cauliflower until I had it roasted–now, I’m in love with roasted cauliflower. I have tumeric and cumin, so I can’t wait to try this! Thanks for posting this recipe, Gina! xoxo
Enjoy!!
Is there a reason why you used full fat canned coconut milk? Is it for flavor? Or is there an added health benefit, or was it simply because that’s what you had on hand? I know you don’t like artificial ingredients – is the lower fat version too processed? I have heard some people mention that the reduced-fat version has a metallic taste, but I have not experienced that myself. Also, some recipes just don’t work with the reduced-fat version of things. Anyways, just curious!
Reduced-fat basically adds water to make it light, so I rather make my own by using less.
Can you omit the coconut milk and add some other liquid that is not areamy?
I don’t care for coconut milk. Is there something else I could substitute? What exactly does it add to the recipe?
Light cream can be used, or leave it out.
I have “surplus” of lite coconut milk (culinary). May I substitute that for the full-fat coconut milk without losing the deliciousness of the recipe?
Sure
I used the lite coconut milk and it was delicious.
Do you use fresh turmeric or powder?
Powder.
Is there anything I can substitute for the coconut milk?
I would use light cream or half and half. I am sure you can also make it without!
I used sour cream … excellent!
Can you freeze in batches?
yes!
I made it tonight and it is delicious! I can’t ever find turmeric, so I substituted Moroccan Seasoning for the turmeric and cumin since there are both in it. The hardest part was trying not to eat the cauliflower as soon as it came out of the oven! Next time I will make a lot more cauliflower! Thank you!
Soup in absolutely incredible! Wonderful recipe to start the New Year! Thanks!
Thank you! Happy New Year!
Can you use regular milk instead of coconut? Or rice milk? And if so does the quantity change?
I would use light cream or half and half.
Do you use fresh tumeric or ground tumeric in this recipe? I love curried cauliflower soup and I love tumeric so I really can’t wait to try this, just wondering which would be best.
I used ground.
Cannot WAIT to try this!! I roast my cauliflower with turmeric, curry and a dash of ginger but never thought of parlaying this into a soup! Yum! Thanks Gina ????
You have hit it on the spot with this soup. Can’t wait to make it, I always liked oven roasted cauliflower with turmeric, it’s got to be good in a soup. Maybe some garlic naan to wipe the bowl clean with!