AIP Friendly Roasted Garlic Cauliflower Soup
Roasting a whole head of garlic alongside golden cauliflower florets is the kind of kitchen move that fills your home with an aroma so good your family will wander in asking what's for dinner. The result is a deeply savory, velvety soup that gets its richness from full-fat coconut milk and bone broth instead of any dairy or nightshade-based shortcuts — which makes it genuinely satisfying without cutting corners on flavor. Turmeric and fresh ginger add warmth and a subtle complexity, while a splash of apple cider vinegar at the end brightens everything up and keeps the flavors from falling flat. Following an autoimmune protocol can make creamy, comforting soups feel off-limits, but every single ingredient here — from the thyme leaves to the coconut milk — fits cleanly within those guidelines. The technique is straightforward: roast, sauté, simmer, and blend until silky smooth. A drizzle of olive oil and a handful of fresh parsley on top make it feel restaurant-worthy with almost no extra effort. This recipe serves four, making it a great option for a weeknight dinner or meal-prepped lunches that actually feel like a treat.
About FigFig 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
- 1 large head cauliflower (about 2 lbs), cut into florets
- 1 whole head garlic
- 3 tbsp olive oil, divided
- 1 medium yellow onion, roughly chopped
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp fresh thyme leaves
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 1–2 tbsp fresh parsley, roughly chopped (optional)
- 1–2 tsp olive oil, for drizzling (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 1/2 tsp of the salt, and arrange in a single layer. Place the foil-wrapped garlic on the same baking sheet.
- 2
Roast for 30–35 minutes, turning the cauliflower once halfway through, until the florets are deeply golden at the edges and tender when pierced with a fork. The garlic is done when the cloves feel completely soft when pressed through the foil. Remove from the oven and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!