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  • Jefferson Adams

    Roasted Cauliflower Soup (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

    Caption: The finished roasted cauliflower soup. Photo: CC--kittyireland

    Mark it in your calendars: it is officially soup weather. I love to stock my freezer with fresh soups and enjoy them as the temperatures continue to drop. I recently tried a cauliflower soup made with sweet potatoes, yielding a lovely autumn-orange color, but any potatoes you have on hand will do.

    The finished roasted cauliflower soup. Photo: CC--kittyirelandIngredients:
    1 large head of cauliflower, cut into florets
    2 yellow potatoes, chopped
    2 leeks, white parts only, chopped
    4 cups chicken stock
    ¼ cup heavy cream
    ½ stick butter, divided
    1 teaspoon each salt and pepper, plus more to taste



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    Directions:
    Preheat oven to 350 F.

    In a baking sheet, toss cauliflower pieces, potatoes, 2 tablespoons melted butter, salt and pepper. Bake for up to an hour, until cauliflower and potatoes are easily-pierced. If necessary, tent with foil if vegetables start to brown.

    In a large saucepan, heat remaining butter and cook onion and leeks until soft and translucent, about 10 minutes. Add cauliflower, potatoes, and chicken stock. Simmer another 10 minutes until vegetables are soft.

    Let cool slightly and working in batches, purée in a blender or blend with a hand-mixer to desired thickness. Return to pan to re-heat and stir in cream. Season with salt and pepper to taste and serve.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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