Roasted Cauliflower & Turmeric Soup




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Bowl of Roasted Cauliflower

Roasted Cauliflower & Turmeric Soup

  • Yield: 6 1x


  • 2 heads of cauliflower ( cut into florets)
  • 12 garlic cloves (minced)
  • 1 tbsp macadamia oil
  • 4 cups chicken stock
  • 1/21 tsp turmeric powder
  • 2 cups full-fat coconut milk
  • Fresh parsley (for garnishing)
  • Sea salt, black pepper and olive oil (to taste)


  1. Preheat your oven to 180C. Line a baking tray with baking paper.
  2. In a large bowl, combine the cauliflower, garlic and macadamia oil
  3. Spread the cauliflower mixture on a roasting pan.
  4. Place the roasting pan in the oven and roast for 20 minutes.
  5. Transfer the cauliflower to a large saucepan and add the chicken stock and turmeric. Bring to a boil over a medium-high heat.
  6. Cover the saucepan. Lower the heat and let it simmer for 20 minutes.
  7. Puree the soup using an immersion blender or a blender.
  8. Stir in the coconut milk and season to taste with sea salt, freshly cracked black pepper and a drizzle of olive oil.