Scott O'Brien

Cheesy Roasted Cauliflower Soup


  • 1 head cauliflower (bite-size florets)
  • 3 tbsp olive oil (divided)
  • salt and pepper
  • 1 large yellow onion
  • 4 cloves of garlic
  • 4 cups vegetable or chicken broth
  • 2 tbsp unsalted butter
  • 1 tbsp fresh lemon juice (more to taste)
  • 1/2 cup shredded manchego cheese
  • chives & breadcrumbs to garnish


  • Preheat oven to 425f
  • Roast cauliflower tossed in 2 tbsp oil for 25-35 minutes (toss half way)
  • Remaining oil in dutch oven, heat until oil is shimmering
  • Add yellow onion, season with salt. Saute until softened and translucent 5-7 minutes
  • Add garlic, stir until fragrant (about 30 seconds), add broth
  • Add cauliflower to dutch oven, increase heat to medium-high, bring to summer.
  • Maintain a slow simmer, stirring occasionally, for 20 minutes.
  • After 20 minutes, add cheese and butter, remove from heat, let cheese melt.
  • Blend using immersion blender until soup is smooth.
  • Add lemon juice, stir to combine.