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Baked Cauliflower Soup


Baked Cauliflower Soup

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My husband loves cauliflower, so it's a good thing I can purchase it all year round. Cauliflower is a super-hearty vegetable that actually holds its taste and flavor well, even in winter. This simple and delicious recipe really brings out cauliflower’s sweet and woody flavors.  
Servings: 4
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes


  • 1 large cauliflower head
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 large onion, (diced)
  • 4 cups vegetable stock
  • Pepper
  • 1/2 cup uncooked quinoa
  • 1 tablespoon coconut sugar
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup


The Cauliflower

  • Preheat oven to 350 degrees F.
  • Place the whole cauliflower head in a 9x13 baking dish.
  • Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt.
  • Add ½ cup water to the dish.
  • Bake uncovered until the knife cuts easily through the core (about 1.5 hours).
  • Remove cauliflower from the oven and allow to cool.

The Soup

  • Coarsely chop baked cauliflower and set aside.
  • Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat.
  • Add onion and cook until soft and translucent (about 15 minutes).
  • Add cauliflower and 4 cups water or vegetable stock.
  • Simmer until cauliflower is very soft (about 10 minutes).
  • In a blender, puree mixture in very small batches until smooth.
  • Transfer back to the pot and bring to a simmer.  

The Quinoa

  • Preheat oven to 340 degrees F.
  • In a large mixing bowl, add quinoa, coconut sugar, and salt, stirring to combine.
  • Place mixture in a small saucepan and add coconut oil and maple syrup, then warm over medium heat for 2-3 minutes, whisking frequently until combined and no visible separation.
  • Immediately pour mixture over dry ingredients and stir to combine until quinoa is thoroughly coated.
  • Arrange on a large baking sheet and spread into one even layer, then bake for 20-25 minutes.
  • Remove from oven and stir/toss mixture.
  • Let cool completely. This can be made ahead of time and stored in an airtight container.

The Soup & The Quinoa

  • Ladle soup into bowls.
  • Garnish with crispy quinoa.

Bon appétit!