This blackened cauliflower soup is made with spicy Cajun roasted cauliflower, onions and garlic in a creamy coconut milk base.
My new favorite soup. I never thought my favorite soup would be made of cauliflower. I never thought my favorite anything would be made of cauliflower. I had a tough time getting down with cauliflower for a while. You know those frozen bags of mixed veggies that have some combination along the lines of peas, carrots and cauliflower? They kinda ruined cauliflower for me. The cauliflower was always the blandest, soggiest part of the mix, and for a long time that was the extent of my cauliflower experience. It made me think I just didn’t like the stuff.
It took me a while, but eventually I started playing around with cauliflower in my kitchen. I liked it! I should’ve known. There aren’t really any vegetables that I don’t like. I can’t think of even one.
At this point I’ve done a few posts featuring cauliflower rice, but roasted is definitely my favorite cauliflower, and that would be why I had a tough time with this soup. When I decided on blackened cauliflower soup, I figured roasting was the way to go. I actually had a hard time putting my roasted cauli into soup. If you just do the part of this recipe involving roasting the cauliflower, it will be good. No…not good. Delectable. So if you’re reading this and going “Damn! That sounds good, but I’m all out of coconut milk/vegetable broth/onions/anything other than cauliflower, olive oil and blackening seasoning,” then just make yourself some roasted blackened cauliflower. You’ll love it. I did. I didn’t want to throw it in the food processor. In the end I was glad I did though.
This also might just be the easiest soup I’ve ever made. Since I was roasting the cauliflower I decided to see how it’d work out if I roasted the onion and garlic as well, and at the same time. It did! When I talk about throwing things into the food processor, I mean it. That’s about it. Roast, throw, mix and heat. Okay, don’t literally throw, that’d be dangerous. Hot splashing soup = danger. Careful though, as this soup is really good…you might get excited and feel inclined to throw things. Don’t say I didn’t warn you.
Blackened Cauliflower Soup
- 1 bulb garlic
- 3 tbsp. olive oil divided
- 1 medium cauliflower crown leaves removed, chopped into 1-2 inch pieces
- 1 1/2 tbsp. blackening seasoning store bought or homemade
- 1 large onion
- 5 cups vegetable broth
- 1 cup coconut milk
- 1 tsp. apple cider vinegar
- salt to taste
- fresh parsley for serving optional
- a few dollops of coconut cream for serving optional
- Preheat oven to 425°.
- Cut the top off of garlic bulb. Drizzle with 1 tablespoon olive oil and loosely wrap in foil.
- Toss cauliflower pieces with 1 tablespoon olive oil and blackening seasoning. Arrange in a single layer on baking sheet.
- Brush onion with 1 tablespoon olive oil. Place on baking sheet.
- Place foil wrapped garlic in oven. After 10 minutes of baking, place cauliflower and onion into oven as well. Bake another 25 minutes (total bake time for the garlic should be 35 minutes). Toss cauliflower 2-3 times during baking.
- Remove from oven. Cauliflower should be tender. Allow to sit until cool enough to handle.
- Working in batches if needed, place cauliflower and onion into food processor bowl. Squeeze pulp from roasted garlic into bowl, discarding outer shells. Blend until nearly smooth. Add 1-2 cups vegetable broth and continue blending until smooth, scraping sides of bowl as needed. This may take a minute or two.
- Place cauliflower mixture into large saucepan over medium heat. Add remaining broth, coconut milk, cider vinegar, and salt to taste. Heat, stirring constantly, just until desired temperature is reached.
- Divide into bowls and serve with parsley and coconut cream, if using.
Recipe NotesIf you're new to blackening seasoning, be aware that it is generally rather spicy. The spiciness level depends largely on what brand you use, and if you make your own, how much cayenne you include. If you don't like too much spice, try making your own seasoning using the recipe I've linked you to, but with only half the amount of cayenne called for.