Rating: 4.5 stars 4.5
366 Ratings
  • 5 star values: 251
  • 4 star values: 78
  • 3 star values: 24
  • 2 star values: 9
  • 1 star values: 4

I created this delicious and creamy cauliflower soup to bring to work for a healthy lunch. I hope you enjoy it too!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

  • Place cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.

  • Roast cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.

  • Melt butter in a large saucepan over medium heat. Add chopped onion; cook and stir until lightly golden brown, about 10 minutes.

  • Sprinkle flour over onions and stir to coat. Slowly pour chicken broth and milk into the pan. Mix with a wire whisk until flour is dissolved. Bring to a boil, stirring continuously, until it thickens. Reduce heat to low and stir in sherry and roasted cauliflower. Serve as-is, or blend half and recombine with the rest of the soup for a thicker consistency.

Nutrition Facts

135 calories; protein 4.4g; carbohydrates 13.2g; fat 7.6g; cholesterol 10mg; sodium 969.3mg. Full Nutrition