Vegetarian Roasted Cauliflower & Mushroom Bisque

Total time1 hr

Prep time15 min

Cook time45 min

Vegetarian Roasted Cauliflower & Mushroom Bisque

Deep-roasted cauliflower is the heart of this bisque, caramelized until golden and nutty before it's simmered down into a silky, spoon-coating puree. Earthy cremini mushrooms get their own sear in a hot pot, browning up before they're set aside to crown each bowl with a savory, umami-rich topping. A gentle sauté of onion, garlic, and fresh thyme builds a fragrant base, and a full can of coconut milk whisked in at the end gives the whole pot a rich, velvety finish with a whisper of nutmeg. An immersion blender does the real work here, turning roasted florets and simmered aromatics into a completely smooth, restaurant-style bisque with zero lumps. Finished with a drizzle of olive oil and a scatter of fresh chives, it's an elegant, cozy bowl that fits neatly into a vegetarian dinner rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the bisque

1 medium head cauliflower (about 2 lbs), cut into florets
Fresh Cauliflower Organic Cauliflower Earthbound Farm® Organic Cauliflower Pack Kroger Cauliflower Florets Bag BIG DEAL!Bonipak Cauliflower
See all
3 tbsp olive oil, divided
12 oz cremini mushrooms, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
½ tsp black pepper
¼ tsp ground nutmeg

For serving

1 tbsp fresh chives, thinly sliced (optional)
1 tbsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a large rimmed baking sheet, drizzle with 2 tbsp of the olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat and arrange in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the florets are deeply golden at the edges and tender when pierced with a fork.
2
While the cauliflower roasts, heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the sliced cremini mushrooms in a single layer and cook undisturbed for 4–5 minutes, until browned on the underside, then stir and cook for another 2–3 minutes until the mushrooms are golden and any released liquid has evaporated. Transfer the mushrooms to a plate and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!