All you need is a head of cauliflower, a blender and a handful of other ingredients. Spice it up and garnish with shallots, garlic and pumpkin seeds for unbelievable taste!


  1. Preheat oven to 425◦. In large mixing bowl, toss cauliflower florets and shallots with 1-2 tablespoons extra-virgin olive oil, a pinch of sea salt and pepper. Place the florets on parchment lined baking pan and bake for 25-30 minutes.
  2. Using blender, combine roasted cauliflower, shallots, roasted garlic, vegetable broth, ¼ cup coconut milk, a pinch of sea salt and fresh cracked pepper to taste. Blend until smooth. Repeat in batches until all blended. Heat in saucepan on stovetop to serve.
  3. Garnish soup with toasted pumpkin seeds, chopped cilantro and a drizzle of extra virgin olive oil.

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