This soup is creamy and comforting — without any actual cream — and infused with a wonderful deep, rich flavor from the roasted cauliflower. Honestly, caramelizing your cauliflower first is a total game changer! This soup is dairy and gluten-free and suitable for vegan, paleo and keto diets. Better still, it’s easy to make and packed with vitamins and minerals, disease-fighting antioxidants, healthy fats, and fibre.

Golden Roasted Cauliflower Turmeric Coconut Soup [Vegan, Gluten-Free]

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Cooking Time



  • 1 large cauliflower, washed and cut into florets (approximately 6 cups)
  • 3 tablespoons avocado oil, divided
  • 1/2 medium white or Spanish onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups vegetable broth, with additional broth as needed for desired consistency
  • 1 can (1 1/2 cups) organic coconut milk
  • optional garnishes: fresh lime juice, hot sauce, cilantro, roasted pumpkin seeds, shelled hemp seeds


  1. Preheat oven to 425ºF and line a baking sheet with parchment.
  2. Toss cauliflower florets with 2 tablespoons oil and spread in single layer on baking sheet. Roast for 30 minutes, tossing halfway. Broil for a couple minutes as desired for extra caramelization.
  3. When cauliflower is almost finished, put remaining 1 tablespoon oil in a large pot over medium heat. Add onion and cook until soft and slightly translucent, about 5 to 7 minutes.
  4. Add garlic, turmeric, cumin, salt, pepper and nutmeg, and cook for an additional minute.
  5. Stir in 1 1/2 cups broth, coconut milk, and roasted cauliflower. Bring to a boil, reduce heat to low, and simmer for 15 minutes, until cauliflower very tender and flavors have had a chance to meld.
  6. Transfer to blender container and blend until smooth. Season with salt and pepper to taste and add additional broth as needed for desired consistency. Serve with your choice of garnish.


Roasted Cauliflower Soup can be stored in an airtight container in the fridge for 5 days or frozen for up to 2 months.


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