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Roasted Curry Cauliflower Soup

  • Author: Sprinkles and Sea Salt


  • 2 heads cauliflower, chopped
  • 1/2 cup + 1 tbsp olive oil
  • 1 tsp. sea salt
  • 5 tsp. curry powder
  • 1 tsp. garlic powder
  • 1 cup yellow onion, chopped
  • 2 cloves garlic, crushed
  • 6 cups water


  1. Pre-heat oven to 450°F
  2. In a bowl, toss cauliflower with 1/2 cup olive oil, 4 tsp curry powder, 1/2 tsp sea salt and 1 tsp garlic powder
  3. Spread onto a greased baking sheet
  4. Place in oven, roast for 20 minutes
  5. Meanwhile, heat 1 tbsp olive oil over medium heat in a large pot
  6. Add chopped onion and garlic, sauté 3-5 minutes until golden brown
  7. Add roasted cauliflower, water, 1 tsp curry powder and 1/2 tsp sea salt
  8. Simmer 25-30 minutes over low heat
  9. Puree with an *immersion blender until smooth
  10. Sprinkle with curry powder and serve hot


  • *If you do not have an immersion blender you can puree in a regular blender working in batches. If you are going to do this, it is best to cool the soup first so you don’t burn yourself.