CAULIFLOWER AND ROASTED GARLIC SOUP
To prime everyone's palate for creative comfort food, serve this hearty roasted garlic-infused soup garnished with cauliflower florets for your first course at Thanksgiving or a fall dinner party.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Cut off tops of garlic heads. Place each on a piece of parchment-lined aluminum foil. Sprinkle with salt and pepper, and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.
- Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions; season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme bundle, and wine. Simmer until wine is reduced by half. Add stock; bring to a simmer. Cover and cook for 20 minutes. Remove cover, and simmer until cauliflower is soft, about 15 minutes. Remove from heat.
- Remove thyme and stir in cream and 2 1/2 cups Parmesan. Season with salt and pepper. Stir in garlic. Puree in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.
- Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley, and remaining 3 tablespoons Parmesan. To serve: Ladle soup into bowls, and garnish with cauliflower florets.
CAULIFLOWER SOUP WITH ROASTED GARLIC
Provided by Florence Fabricant
Categories soups and stews
Time 1h
Yield 4 - 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Brush the head of garlic with about 1/2 tablespoon of the olive oil, wrap it in foil and bake it until it is tender, about 40 minutes.
- Meanwhile, trim the head of cauliflower of leaves and heavy stems and separate into florets. Rinse the florets.
- Bring a large pot of salted water to a boil, add the cauliflower and cook until it is tender, about 10 minutes. Drain.
- Heat 1 tablespoon of the remaining oil in a heavy 3-quart saucepan. Add the onion and saute until it is soft but not brown.
- When the garlic is tender, slice off the top of the head with a sharp knife and squeeze out the soft garlic pulp inside. Add the garlic and the cauliflower to the saucepan. Stir in1/2 cup of the milk and bring to a simmer.
- Transfer the contents of the saucepan to a food processor or blender and puree until smooth. Return the mixture to the saucepan and stir in the remaining milk and cream. Bring to a simmer and season to taste with salt and pepper.
- Serve the soup in warm bowls with a sprinkling of chives and a little of the remaining olive oil drizzled on top
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 486 milligrams, Sugar 6 grams
ROASTED GARLIC & CAULIFLOWER SOUP
Make and share this Roasted Garlic & Cauliflower Soup recipe from Food.com.
Provided by Cook Tara K.
Categories Cauliflower
Time 1h29m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F.
- Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper.
- Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven.
- The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check it's progress as needed - it should smell fragrant but not raw, be golden and tender.
- Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.
- Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes.
- Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes.
- Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping.
Nutrition Facts : Calories 353.3, Fat 19.8, SaturatedFat 7.6, Cholesterol 29.5, Sodium 951.9, Carbohydrate 36.7, Fiber 10.9, Sugar 5.6, Protein 11.6
ROASTED CAULIFLOWER AND GARLIC SOUP
Provided by Valerie Bertinelli
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
- In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
- In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
- Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.
CAULIFLOWER SOUP AND GARLIC AND CHEESE SOURDOUGH "DIPPERS"
Provided by Rachael Ray : Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired.
- Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.
- Preheat broiler.
- Toast English muffin halves and then place on a cookie sheet. In a small saucepan, melt the butter with the garlic over low heat. Brush toasted muffins with garlic butter and top with lots of grated cheddar and Parmesan cheeses. Sprinkle a little paprika over toasts, then place under broiler until cheeses are melted and browned. Serve cheesy toasts with soup for dipping.
FABULOUS ROASTED CAULIFLOWER SOUP
I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.
Provided by TOZENUF
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
- Roast in the preheated oven until toasted and tender, about 30 minutes.
- When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
- Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 15.8 g, Cholesterol 108.7 mg, Fat 31.8 g, Fiber 5 g, Protein 6 g, SaturatedFat 18.6 g, Sodium 91.3 mg, Sugar 5.2 g
ROASTED CAULIFLOWER, LEEK & GARLIC SOUP
This came from the Clean Eating Magazine. Can be prepared ahead of time and refrigerated for up to 5 days or frozen up to 1 month.
Provided by njs1109
Categories Cauliflower
Time 1h
Yield 8 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425. Place large baking sheet in oven. While preheating, toss leeks garlic and cauliflower with 1 tbsp oil, sea salt, black pepper and nutmeg. Roast in center of oven, stirring occasionally until cauliflower is browned and almost tender, 25 to 30 minutes.
- Remove garlic from baking sheet and set aside. Scrape leeks and cauliflower into large saucepan. Add chicken broth and bay leaves. When cool enough, squeeze garlic from skins into saucepan and discard skins. Bring to a boil then reduce heat. Cover and simmer until leeks are very tender, 10 to 15 minutes.
- Working in batches puree in a food processor or blender and pour into saucepan. Stir in milk. Reheat before serving.
- Place basil in a blender. Add hot water and puree until smooth. Ladle soup into warm bowls. Add a spoonful of basil into each, using a toothpick swirl decoratively into soup.
Nutrition Facts : Calories 78.8, Fat 2.3, SaturatedFat 0.4, Cholesterol 0.5, Sodium 126, Carbohydrate 11.6, Fiber 2.5, Sugar 2.8, Protein 5
CAULIFLOWER SOUP
Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread
Provided by Esther Clark
Categories Lunch, Soup, Supper
Time 40m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
- Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
- Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.
Nutrition Facts : Calories 176 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
ROASTED CAULIFLOWER, GARLIC AND COCONUT SOUP
Perfect for a cold snowy day. Warm up with this thick, creamy, coconut, cauliflower soup flavored with roasted garlic, herbs and spices. Caramelizing of the cauliflower and garlic sweetens and concentrates the flavors. Cumin and curry can be added for a more exotic flavor adjusting to your likeness.
Provided by Rita1652
Categories Cauliflower
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
- Roast for 30 minutes turning after 15 minutes.
- Heat remaining coconut oil in a large sauce pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
- Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
- This is rib sticking thick so you can thin if desired with additional stock.
- Mix in the cheese, let it melt and season with a good amount of salt and pepper.
- Plate and top with toasted coconut.
- Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.
ROASTED CAULIFLOWER SOUP
This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed.
Provided by estkay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil the cauliflower until browned, 20 to 30 minutes.
- Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 13.2 g, Fat 9.2 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 5.7 g
ROASTED CAULIFLOWER SOUP
The color of sunflowers, this gently spiced soup comes from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," in which Ms. Khan explains that cauliflower is elemental in Palestinian cooking. Here, cauliflower florets and leaves are roasted in the oven with cumin and coriander until browned, the vegetable's deep, nutty flavors coaxed out by the heat. Reserve some roasted florets and leaves for garnish, then simmer the remaining cauliflower mixture with turmeric and potato, which adds creamy texture to this thick, velvety soup. Sprinkle the soup with any remaining cauliflower, crunchy toasted almonds and as much fresh parsley as you'd like.
Provided by Mayukh Sen
Categories dinner, easy, lunch, weeknight, soups and stews, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.
- Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
- When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
- Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 1006 milligrams, Sugar 8 grams, TransFat 0 grams
ROASTED CAULIFLOWER SOUP
I created this delicious and creamy soup to bring to work for a healthy lunch. I hope you enjoy it too!
Provided by Jennie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
- Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
- Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
- Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 13.2 g, Cholesterol 10 mg, Fat 7.6 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 969.3 mg, Sugar 5.6 g
CAULIFLOWER SOUP WITH CHORIZO AND GARLIC CROUTONS
Cook up this quick cauliflower soup for a light and tasty meal when you're short of time. Top with crispy chorizo, parsley and croutons
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Soup
Time 30m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion along with a pinch of salt. Cook until soft, about 6 mins, then tip in the cauliflower and half the garlic. Give everything a good stir, then pour in the stock. Cook for 12 mins or until the cauliflower is tender.
- Meanwhile, peel the chorizo, then chop into small pieces. Toast the bread, then tear or cut into crouton-sized pieces. Heat the remaining oil in a frying pan, add the chorizo and fry until crisp. Tip in the bread and remaining garlic and cook for a minute or so until everything is nicely coated in the chorizo oils. Set aside.
- Using a stick blender, blitz the soup with the double cream and season to taste. Reheat if necessary, then divide between two bowls. Mix the parsley with the chorizo and croutons, and top generously.
Nutrition Facts : Calories 550 calories, Fat 38 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.8 milligram of sodium
ROASTED CAULIFLOWER & 16 ROASTED CLOVES OF GARLIC
I find it totally amazing, that children and men ALL LOVE THIS RECIPE! As for the Female of our species we just love this for the flavor and the health benefits it brings our families. Roasted brings out a wonderful sweetness in this dish. The Garlic is roasted to a tan color is creamy good. You can just pop them in your mouth. Or you can spread them on your florets or fresh bread. Just be sure to scoop up some of the rosemary, olive oil and black pepper that may have escaped to the bottom of the dish. For Halloween check out Recipe #396674 version of my recipe.
Provided by Rita1652
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix oil, rosemary, salt, pepper and garlic together.
- Toss in cauliflower and place in a large casserole dish in one layer.
- Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.
More about "cauliflower soup with roasted garlic recipes"
ROASTED CAULIFLOWER-AND-GARLIC SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 1 hr 5 minsServings 6-8
- Preheat oven to 425°. Cut cauliflower into 2-inch florets; toss with olive oil and 1/2 tsp. salt. Arrange florets in a single layer on a jelly-roll pan. Wrap garlic cloves in aluminum foil, and place on jelly-roll pan with cauliflower.
- Bake at 425° for 30 to 40 minutes or until cauliflower is golden brown, tossing cauliflower every 15 minutes.
- Transfer cauliflower to a large Dutch oven. Unwrap garlic, and cool 5 minutes. Peel garlic, and add to cauliflower. Add stock, and bring to a simmer over medium heat; simmer, stirring occasionally, 5 minutes. Let mixture cool 10 minutes.
- Process cauliflower mixture, in batches, in a blender until smooth, stopping to scrape down sides as needed.
ROASTED CAULIFLOWER AND GARLIC SOUP - FOOD | DRINK | RECIPES
From waitrose.com
ROASTED GARLIC AND CAULIFLOWER SOUP | GOOD LIFE EATS
From goodlifeeats.com
CREAMY ROASTED GARLIC AND CAULIFLOWER SOUP | FREEZER FRIENDLY
From carmyy.com
ROASTED GARLIC CAULIFLOWER SOUP - MOSAIC
From mosaicfoods.com
CAULIFLOWER SOUP RECIPE - YUMMLY RECIPES
From ymmlyrecipes.com
CAULIFLOWER SOUP | HEALTHY SOUP RECIPES
From spicesinc.com
15 ROASTED CAULIFLOWER RECIPES EVEN THE PICKIEST EATERS ...
From allrecipes.com
ROASTED GARLIC CAULIFLOWER SOUP - PALEOMG
From paleomg.com
CREAMY ROASTED GARLIC & KALE SOUP WITH CAULIFLOWER RECIPE ...
From ketogenic.com
CAULIFLOWER SOUP WITH TOASTED GARLIC RECIPE | REAL SIMPLE
From realsimple.com
ROASTED CAULIFLOWER SOUP - DAMN DELICIOUS
From damndelicious.net
CAULIFLOWER SOUP - NO SUGAR NO FLOUR RECIPES
From nosugarnoflourrecipes.com
ROASTED CAULIFLOWER AND GARLIC SOUP - COOKING WITH CURLS
From cookingwithcurls.com
ROASTED CAULIFLOWER AND GARLIC SOUP - A FOODCENTRIC LIFE
From afoodcentriclife.com
30-MINUTE ROASTED GARLIC CAULIFLOWER CHOWDER - SIMPLY QUINOA
From simplyquinoa.com
ROASTED GARLIC CAULIFLOWER SOUP - CARNALDISH
From carnaldish.com
ROASTED CAULIFLOWER SOUP - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
CAULIFLOWER APPLE SOUP WITH ROASTED GARLIC CROSTINI ...
From kidneycommunitykitchen.ca
ROASTED CAULIFLOWER SOUP {RICH ... - SPEND WITH PENNIES
From spendwithpennies.com
ROASTED GARLIC & CAULIFLOWER SOUP ⋆ REAL HOUSEMOMS
From realhousemoms.com
ROASTED GARLIC CAULIFLOWER SOUP - RUNNING ON REAL FOOD
From runningonrealfood.com
ROASTED CAULIFLOWER SOUP - GLUTEN FREE RECIPES
From fooddiez.com
CAULIFLOWER, GARLIC AND TURMERIC SOUP | NIGELLA'S RECIPES ...
From nigella.com
CAULIFLOWER SOUP WITH APPLE AND ROASTED GARLIC
From thefoodieslarder.com
VEGAN ROASTED CAULIFLOWER SOUP – THE RECIPES MOM | RECIPES ...
From therecipesmom.com
CHEDDAR CAULIFLOWER AND ROASTED GARLIC SOUP - SIMPLE SEASONAL
From simpleseasonal.com
NIGELLA LAWSON'S CAULIFLOWER, GARLIC AND TURMERIC SOUP ...
From eatingwell.com
ROASTED CAULIFLOWER TOMATO SOUP - THERESCIPES.INFO
From therecipes.info
ASIAGO ROASTED GARLIC CAULIFLOWER SOUP - CLOSET COOKING
From closetcooking.com
CREAMY CAULIFLOWER AND GARLIC SOUP - AHEAD OF THYME
From aheadofthyme.com
ROASTED CAULIFLOWER & WHITE BEAN SOUP WITH ROSEMARY ...
From camillestyles.com
CAULIFLOWER AND ROASTED GARLIC SOUP RECIPE | PAMELA ...
From pamelasalzman.com
CAULIFLOWER SOUP WITH ROASTED GARLIC OIL RECIPE
From cleanplates.com
You'll also love