Cauliflower and Roasted Garlic Soup
Serves: 6
  • 1 large head of garlic
  • Olive oil for drizzling
  • 2 Tablespoons unsalted butter
  • 1 medium onion, chopped
  • ⅓ cup dry white wine
  • 1 large head cauliflower (about 2 ¼ lbs), or 2 small heads, cut into florets
  • 1 large Yukon Gold potato, about 8 ounces, cut into 1-inch pieces
  • 6 cups chicken or vegetable stock, preferably homemade
  • 2 teaspoons sea salt (or more if your stock is unsalted)
  1. Preheat the oven to 350 degrees. Slice off the top fifth of the head of unpeeled garlic. Add a drop of olive oil. Replace the top. Wrap with parchment paper, then aluminum foil. Roast for 1 hour. Your house will smell amazing. (You can also speed this up by roasting for 45 minutes at 400 degrees, but I usually like to keep olive oil in the 350 degree range.)
  2. In a large pot over medium heat, melt the butter. Add the onion and sauté, covered, until tender and translucent, about 6 minutes. Stir occasionally. Pour the wine over the onions and simmer uncovered until the wine has been reduced slightly, about 2-4 minutes.
  3. Add the cauliflower, potato, stock and salt. Bring to a boil over high heat and then lower to a simmer. Cook partially covered until potatoes and cauliflower are tender, about 20 minutes. Unwrap the garlic and squeeze the soft garlic directly into the pot. Discard the papery skins. Cook for another 5 minutes.
  4. Puree soup in the pot with an immersion blender or in batches in a blender. It is important that you taste for seasoning since all stocks have different levels of sodium. Add extra salt if you need it.
There are lots of ways you can garnish this soup whether for a dinner party or for the family: Freshly ground black pepper, truffle oil, chopped fresh chives, shavings of parmesan cheese, small florets of roasted cauliflower, garlic croutons, chopped up grilled cheese sandwich....
Recipe by Pamela Salzman at