Lusciously smooth Roasted Garlic & Cauliflower Soup is sure to ward off the vampires this Halloween!
Ever since I was little our Halloween tradition has been to have a dinner of tomato soup and grilled cheese before going out to trick or treat. Even now, when I’m 30+, if I take the boys over to my mom’s house that’s what we have for dinner before hitting the neighborhood. This year I wanted to do something a little more grown up. I’m made a Roasted Garlic & Cauliflower Soup that is so smooth and delicious no one will realize they’re eating vegetables…even my picky eaters.
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I’m kind of obsessed with roasted garlic. I’d put it on just about everything if I could – savory dishes people. Pizza, sandwiches, dip, mashed potatoes, ailoi, the list goes on and on. So why not a soup? Besides, we all need a little something to ward off the vampires on Halloween. One breath full of this garlic soup will have the vamps running in terror!
Now if you’ve made it this far and you’re thinking to yourself, “But I’m not a cauliflower lover,” here’s the truth. Neither am I. Soups like this is about the only way I’ll eat the stuff. Raw? No. Steamed and whole. That’s a little too close to raw for my brain. I have flash backs to my childhood and the eewww-ness. But after a little parmesan, and boiling the cauliflower in broth, you’ll forget everything you knew about cauliflower. This soup is all about the garlic with a thick soup base to bring everything together. It’s a sure fire hit!
- 3 heads garlic
- 3 tablespoons olive or vegetable oil
- 1 head cauliflower leaves and stem removed
- 4 cups water
- 2 cups vegetable stock/broth you could substitute chicken broth too
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup 2% milk whole milk and half-and-half would be fine too
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Heat oven to 400 degrees F.
- Remove all excess skin from garlic heads. Using a sharp knife to cut off the tops of each clove of garlic on each head. Place one garlic head in a muffin tin cup. Drizzle each head with 1 tablespoon of oil. Cover loosely with aluminum foil. Bake for 45 minutes to an hour, or until cloves are soft and caramelized. Removed from oven and allow to cool until you are able to handle the garlic.
- When there is about 25 minutes left in the garlic cooking time, bring water and vegetable broth to a boil in a large pot.
- Rough chop cauliflower into big chunks, and place into boiling liquid. Cook for 20 to 25 minutes until cauliflower is fork tender. Reserve 1/2 cup cooking liquid. Drain cauliflower.
- Using a fork, remove the garlic cloves from the garlic heads. I put them in a bowl until I'm ready to use them.
- Transfer hot cauliflower to a blender. Add Parmesan cheese, reserved cooking liquid, milk, salt, pepper, and roasted garlic (set aside 2 cloves as garnish). Blend just until combined, and smooth.
- Pour into serving bowls and place one garlic clove on top of the soup. Serve warm.
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