Preparation Time
Serves 1, prep time 30 minutes


  • 1 handful cauliflower, cut into florets
  • 1-1.5 cups vegetable broth
  • 1 garlic clove
  • sea salt
  • extra virgin olive oil


  1. Pre-heat the oven to 450 degrees.
  2. Brush the cauliflower florets with olive oil and place them in a Pyrex dish.
  3. Roast the cauliflower for 20 minutes, until golden (make sure to check half way through and turn the florets so that all sides cook).
  4. Meanwhile, boil about a cup of water.
  5. Remove the cauliflower from the oven and transfer it to a pot.
  6. Add the vegetable broth to the pot to cover the cauliflower by about 1/2 inch and bring to a simmer for 5-minutes.
  7. Transfer everything from pot into a blender (Vitamix preferred).
  8. Blend until smooth and creamy.
  9. Gradually add more broth if needed to get a thinner soup (stop when you get the consistency you like).
  10. Crush the garlic into the blender.
  11. Blend again.
  12. Pour the soup into a pot and heat it over a low flame.
  13. Salt and pepper to taste.
  14. Serve with a drizzle of olive oil.