Roasted Cauliflower Soup

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  • 2 heads cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 3 1/2 cups chicken broth
  • 1 tablespoons sherry
  • 1 teaspoon salt
  • 1/23/4 teaspoon black pepper
  • 1/3 cup greek yogurt


    1. Preheat oven to 350°F. Toss cauliflower pieces in olive oil, then place on a baking tray and bake for 40 minutes, turning pieces over halfway. Allow to cool slightly. (If you want, save 4-6 florets at this step for garnish)
    2. In a blender or immersion blender, pulse cauliflower with chicken broth, sherry, salt, white pepper, and greek yogurt until creamy, about 1 minute.
    3. Serve soup with microgreens, reserved cauliflower pieces, and more yogurt.