Ingredients

2 heads of cauliflower (about 4 pounds)

1 small yellow onion, chopped

5 garlic cloves, chopped

32 ounces low-sodium vegetable broth

2 cups whole milk or plant-based milk

Kosher salt

Black pepper

Extra virgin olive oil

2 teaspoons ground cumin

2 1/2 teaspoons sweet paprika

1 teaspoon ground sumac

1/4 teaspoon ground turmeric

Juice of 1/2 lemon

1 cup chopped fresh dill

Instructions

Step 1: Preheat your oven to 425°F. Cut the cauliflower into florets and spread them out on a large sheet pan.

Step 2: Drizzle the cauliflower with olive oil and season generously with kosher salt and black pepper. Roast for about 45 minutes, until the florets are tender and browned.

Step 3: While the cauliflower roasts, heat olive oil in a heavy pot over medium heat. Sauté the chopped onion until translucent, about 5 minutes.

Step 4: Add the chopped garlic and spices—ground cumin, sweet paprika, sumac, and turmeric—and cook until fragrant, about 1-2 minutes.

Step 5: Stir in three-quarters of the roasted cauliflower florets, then pour in the vegetable broth. Bring to a simmer and cook for 5 to 7 minutes to let flavors meld.

Step 6: Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender. Return the soup to the pot.

Step 7: Stir in the milk and lemon juice. Taste and adjust seasoning with salt and pepper as needed.

Step 8: Serve garnished with the reserved roasted cauliflower florets and fresh chopped dill for a fresh, vibrant finish.

Tips & Variations

For a richer soup, substitute half of the milk with heavy cream.

Add a pinch of cayenne pepper to the spice mix for a subtle heat.

If you prefer a chunkier texture, blend only half the soup and stir in the rest of the cauliflower pieces.

Use smoked paprika instead of sweet paprika for a deeper, smoky flavor.

Vegan option: use plant-based milk like oat or almond, and ensure the broth is vegetable-based.

FAQs

Can I use frozen cauliflower instead of fresh?

Fresh cauliflower is best for roasting and flavor, but you can use frozen cauliflower. Thaw and drain it well before roasting, though the texture may be softer and less crisp.

Is this soup suitable for a dairy-free diet?

Yes, by using plant-based milk such as almond, oat, or soy, and ensuring the broth is vegetable-based, this soup becomes dairy-free and vegan-friendly without losing its creamy texture.