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Roasted Cauliflower Soup

(recipe, Eamon Molloy)


  1. 1 medium cauliflower, broken into florets about 1 inch in size.
  2. olive oil
  3. 1 onion, finely chopped
  4. 2 cloves garlic, chopped
  5. 2 potatoes, diced
  6. 1 qt. water
  7. 1 Tbsp. cream
  8. salt
  9. pepper
  10. paprika (optional)


  1. Heat the oven to 350 degrees. Break the cauliflower into florets about an inch or so in size. Place florets in a large bowl, drizzle with olive oil and toss to coat. and put in an oven proof pan. Roast cauliflower until soft, about 35-40 minutes.
  2. When cauliflower is nearly done, heat some olive oil over medium heat in a large pot. Add the onions and saute until translucent, about 5 minutes. Add garlic, saute another minute then add cauliflower and potatoes. Cover with water. Simmer on medium heat until the potatoes are completely soft, about 20-30 minutes. Use a handheld blender to mix the soup until smooth. If using a food processor or blender, let soup cool for a few minutes and process in batches.
  3. Add cream and season to taste. Serve with a sprinkle of the optional paprika.