Roasted cauliflower blends up with a touch of coconut milk to make the creamiest, dreamiest, and totally dairy-free soup. Oh, and this vegan cauliflower soup gets an extra flavor punch from Cajun blackening spices!
- 1 medium garlic bulb
- 2 tablespoons olive oil divided
- 1 large cauliflower crown, leaves removed, chopped into 1-2 inch pieces
- 1 ½ tablespoons blackening seasoning, store bought or homemade
- 1 large onion, peeled and quartered
- 3-5 cups vegetable broth
- 1 cup canned coconut milk
- 2 teaspoons white wine vinegar
- Salt to taste
- Toppings of choice (hot sauce, scallions, parsley)
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Preheat the oven to 425°F.
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Cut the top off of the garlic bulb. Drizzle with 1 tablespoon olive oil and loosely wrap in foil.
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Toss the cauliflower and onion pieces with 1 tablespoon olive oil and blackening seasoning. Arrange in a single layer on a baking sheet, or in a roasting pan or oven-safe skillet.
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Place everything into the oven to roast, tossing the cauliflower every 15 minutes or so.
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Remove the cauliflower and onion from the oven when they become very tender (about 30-35 minutes), and remove the garlic when the cloves are browned and very soft (about 40-45 minutes). Allow everything to cool for a few minutes.
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Once the veggies are cool enough to handle, transfer them to a large pot. You'll need to squeeze the garlic bulb to extract the roasted cloves.
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Add 3 cups of broth and coconut milk to the pot and place it over high heat. Bring the liquid to a boil, lower heat and simmer for about 5 minutes, until the cauliflower nearly falls apart when stabbed with a fork.
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Blend the mixture with an immersion blender, or carefully transfer it in batches to a food processor or blender to blend, then return it to the pot.
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Thin the soup with additional broth if desired. Stir in the white wine vinegar and season with salt to taste. Reheat on the stove if needed.
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Ladle into bowls and serve with toppings of choice.