coconut milk cauliflower soup

here in Canada there are winter months where cauliflower is so expensive you have to omit other groceries from your shopping list… just to get this item you need for your countless recipes that contain cauliflower… this tasteless vegetable with very little nutritional value is basically in every recipe you see…  and it is pricey!

and so should be treated accordingly…  like a Kardashian…  a Kardashian food item…

if you care to Pinterest cauliflower, it is used as the substitute for basically everything… and just putting it in the title of your recipe will make it seem very healthy…  even if it is drenched in cheese and bacon…

for this soup recipe…  I use it along with some other vegetables to make a soup that my own children said is better than potato soup…

that is saying a lot…  also, if you want to get your metabolism going, eat this soup…

I have found that cooking for my family and the other farmers that I get to cook for has been a combination of all of the reasons people cook…

necessity, creativity, artistry and communion…

if you are lucky, you get one opportunity to connect as a family every day… and it is over your supper meal…  and if your supper meal is cooking with care and love – oh and cauliflower – conversation will ensue…

and when parents and children discuss their day over an excellent bowl of soup with some croutons in it… life happens…

goodness happens… humour happens…

you find out how your children are connecting with the world and with you…

and there are many shortcuts to homemade soup that still are legit…  you are allowed to use pre-cut cauliflower from Costco if it is way cheaper…

and you are allowed to use ginger puree that is canned…

but – never ever use light coconut milk – that is a cardinal sin…

puree all this super food into a pulp and toss some croutons on it and sit down and find out what your children are up to…

or – enjoy it in peace while watching Border Security in a giant t-shirt – by yourself in your bedroom…

whatever floats your boat…

roasted cauliflower soup with coconut milk


  • 2 small heads or 1 large head cauliflower, cut into medium florets
  • 3 tbsp olive oil
  • 3/4 tsp ground turmeric
  • kosher salt and ground black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, diced
  • 2-4 stalks celery, diced
  • 2 tsp chili garlic sauce
  • 4 cups chicken broth (more if needed)
  • 1 (15 oz) can full-fat coconut milk
  • 1 tbsp grated fresh ginger (or 1 tsp canned pureed ginger)
  • 1/2 juicy lime, more if needed
  • croutons (optional – as a topping)


  • preheat oven to 425 degrees
  • line a sheet pan with parchment paper
  • in a mixing bowl, toss cauliflower, oil, turmeric, salt and pepper
  • roast for 20-25 minutes
  • in a soup pot, add onion, garlic, carrots and celery
  • add chili garlic sauce
  • saute for 10-12 minutes until soft
  • add cauliflower and chicken broth
  • puree with a handheld blender
  • add coconut milk and ginger
  • serve and top with freshly squeezed lime and croutons

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