Lemon Cauliflower Soup


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  • 1 large head cauliflower, cut into bite-sized florets
  • 3 tbsp. extra-virgin olive oil, divided
  • 1/2 tsp. salt
  • 1 onion, diced small
  • Zest of one lemon
  • 3-4 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 tbsp. fresh lemon juice


  1. Preheat the oven to 425° F. Line a large baking sheet with foil.
  2. On the baking sheet, toss the cauliflower with 2 tbsp. of the olive oil until evenly coated. Arrange the cauliflower in a single layer and sprinkle with salt. Roast for 30 minutes, tossing halfway.
  3. In a soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and 1/4 tsp. salt. Stir occasionally, until the onion is softened.
  4. Add the garlic and stir for about 30 seconds, then add the broth.
  5. Transfer the roasted cauliflower to the pot and add the lemon zest. Increase the heat to medium-high and bring the mixture to a simmer.
  6. Cook, stirring occasionally, for 20 minutes.
  7. Using a blender, blend the soup until very smooth.
  8. Add the lemon juice and blend again. Season with the remaining salt and a bit of black pepper to taste.