Anti Inflammatory Roasted Cauliflower & Garlic Soup
Roasting cauliflower at high heat until the edges go deeply golden is the kind of step that transforms a humble vegetable into something genuinely craveable, and this velvety soup is proof. The whole head of garlic goes into the oven alongside the florets, and by the time both come out, the sharpness has mellowed into something sweet and almost buttery. Turmeric and ginger are the real workhorses here — both are well-regarded for their anti-inflammatory properties, and they layer into the broth alongside black pepper, which helps the body absorb turmeric's active compounds. A splash of fresh lemon juice at the end brightens everything and keeps the soup from feeling heavy despite how rich and silky it blends up. Extra-virgin olive oil does double duty, used throughout the cooking process and again as a finishing drizzle for a little grassy, fruity depth. This recipe makes four generous servings, so it's practical for a weeknight batch cook and just as good reheated the next day.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 1 head garlic
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, roughly chopped
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ¼ tsp black pepper
- 4 cups chicken broth
- 1 tsp salt, plus more to taste
- 1–2 tbsp fresh lemon juice
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Slice the top quarter off the head of garlic to expose the cloves, drizzle with 1 tsp of the olive oil, and wrap tightly in foil. Spread the cauliflower florets on a large rimmed baking sheet, toss with 2 tbsp of the olive oil and the salt, and arrange in a single layer. Nestle the foil-wrapped garlic on the same baking sheet.
- 2
Roast until the cauliflower is deeply golden at the edges and tender when pierced with a fork, 30–35 minutes, flipping the florets once halfway through. The garlic is done when the cloves feel completely soft when pressed through the foil. Remove from the oven and let the garlic cool for 5 minutes, then squeeze the softened cloves out of their skins.
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