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Roasted Garlic Cauliflower Soup – Vegan & GF

Cauliflower Soup

Cooler days call for more soup!  This roasted garlic cauliflower soup is both vegan and gluten free and is a great one to have on hand for lunches during the week.


  • 3 heads garlic (I love to use Bower Farm organic garlic whenever possible)
  • 1 head of cauliflower, cut into florets
  • 3 1/2 cups vegetable broth (make sure it’s gluten free – I use Walmart’s Great Value brand)
  • 4 shallots, peeled and chopped
  • 2 tsp fresh thyme or 1 tsp dried thyme
  • 1/2 cup vegan Parmesan (I use the Minimalist Baker’s recipe)
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 tsp paprika


  1. Preheat oven to 425 degrees Farenheit.  Line a baking sheet with parchment paper.
  2. Toss cauliflower florets in a bit of olive oil and sprinkle with salt, pepper and paprika.  Place on baking sheet.
  3. Peel off outer skin (the flaky stuff) from each head of garlic and cut the top off each head so that a bit of each clove is showing.  Place each head centered in its own separate small piece of aluminium foil.  Drizzle with a bit of olive oil and sprinkle with salt and pepper.  Wrap each garlic up into a little foil package so that it’s completely covered and place on the same baking sheet as the cauliflower.
  4. Bake cauliflower and garlic for about 25 minutes (tossing cauliflower halfway through) until cauliflower is softened and a bit charred and the garlic cloves are soft.
  5. In a large saucepan, heat olive oil and add shallots.  Cook to soften.  Add thyme and cook for another minute.  Add vegetable broth, cauliflower and garlic.  Bring to boil then simmer for 10 minutes.
  6. In batches, blend soup in a high speed blender until smooth.  Return soup to pot, heat to medium, add vegan Parmesan cheese and mix well.  Reduce heat to simmer and cook  for about 10 minutes.  Season with salt and pepper to taste.

For the garlic toast, I purchased a gluten free baguette, cut it into pieces, spread vegan margarine (I use Melt brand, which is amazing!) on top along with a sprinkle of vegan Parmesan and thyme.  Broil in oven for a few minutes and you’re done!  Be careful it doesn’t burn as it can do so quite quickly.



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