roasted garlic/cauliflower soup with pesto
Friday 04.12.13 
sometimes when you have a hungry-bordering-on-grumpy husband and nothing but a head of cauliflower in your fridge you've got to think fast. and that's how this happy accident entered our lives. the beauty of it is in the simplicity. just a handful of ingredients, super easy preparation and presto you have a hearty, warm, satisfying meal. also, another lesson in why one should always, ALWAYS have pesto on hand or in the freezer. and lastly: i apologize for the similar appearance of this and my last food post. i guess we're doing creamy white foods and pesto this week. more color next week, i promise. and i'll be back later today with some links for your weekend. have a great one! xx- sarah {more after the jump}
INGREDIENTS:
1 head of cauliflower
5 large cloves of garlic
1 medium white onion
3-4 tablespoons of olive oil
3 cups of almond milk
2 cups of veggie broth
1/4 teaspoon of sea salt plus more to taste
pesto (recipe here)
METHOD:
- preheat oven to 375 degrees
- de-stem cauliflower and chop into florets
- peel & chop onion into pieces around the same size as your florets
- in a large roasting pan combine the cauliflower, garlic and onions. toss with olive oil and roast until golden (20-30 minutes)
- in a large soup pot combine roasted vegetables, almond milk, vegetable stock and salt. bring to a boil and then reduce heat to low and simmer for 20 mintes or until cauliflower is soft.
- puree the soup in a blender, adding salt and fresh cracked black pepper to taste
- serve with a pesto garnish (and if your fridge isn't empty, this shaved brussel sprout and pomegranate salad and a hunk of crusty sourdough)
gluten free soup, pesto, roasted cauliflower soup, vegan soup in Food 
Reader Comments (9)
yum! this looks perfect for the weather we're having here
kw ladies in navy
Yum!! I'll make this tonight - I have a head of cauliflower in the fridge and have been wondering what I should do with it!
Due to be being paleo this recipe is RIGHT up my ally! Thank you so much for posting it!
I made this last night, but with broccoli in lieu of cauliflower (and coconut oil in lieu and reg milk bc my almond milk was vanilla and THAT could have been just too deliciously sweet in a very strange and not good way ;)
Thanks for sharing this!! My bf LOVED it (shocker!).
This is perfect! I've had a head of cauliflower in my fridge for a week now with no motivation to do anything with it... until now. Thanks. :)
Made this tonight, my fiancé and I both loved it! I think the roasting added a lot of extra flavor. Thanks!
This was really delicious! So easy and so cheap to make!
It was amazing how creamy it tasted, considering there was no cream in the recipe.
Thank you, I will definitely cook this again.
Do you think this would be just as good with soy milk, or does the flavor of the almond milk play a big part in the soups taste? I was really surprised to see that this recipe is not only vegan but also gluten-free. I'm very excited, can't wait to try it! Thank you! :)