Turmeric Cauliflower Soup

5 from 2 reviews


  • 1 large head of Cauliflower
  • 3 large Garlic Cloves
  • 2 Shallots sliced
  • 1/4 cup EVOO (extra virgin olive oil)
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 1/8 tsp Red Pepper Flakes
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 2 cups Vegetable Broth
  • 2 cups Silk® Unsweetened Almondmilk
  • Mint for Garnish


  1. Preheat oven to 450 degrees.
  2. Wash Cauliflower, remove stems, and chop into 1 inch size pieces.
  3. Add Cauliflower to a parchment lined baking sheet (if you don’t have parchment paper, spray baking sheet with non-stick cooking spray).
  4. Add Garlic and Shallots to baking sheet.
  5. Drizzle EVOO evenly over Cauliflower.
  6. Sprinkle Turmeric, Cumin, Red Pepper Flakes, Salt, and Pepper evenly over Cauliflower.
  7. Bake 30 minutes turning half way through.
  8. In a large saucepan add Vegetable Broth, Silk® Unsweetened Almondmilk, and cooked Cauliflower mixture.
  9. Bring to a boil then reduce heat to a low simmer and simmer for 15 minutes.
  10. Remove from heat.
  11. Remove some of the Cauliflower chunks and add to the soup later if you want a more chunkier soup.
  12. Using an immersion blender, blend soup until creamy.
  13. Add Mint for Garnish.
  14. Enjoy!
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