Roasted Cauliflower Soup

hand dipping slice of bread in a bowl of cauliflower soup
A velvety blend of roasted cauliflower, onion, and garlic, infused with hints of lemon, chili, and honey.

If you want to receive a box of ingredients to make delicious recipes like this at home, click here to subscribe to our reimagined Harvest Box, which includes a curation of Regenerative Organic Certified™ produce, an artisanal pantry item, and a recipe card created by our world-class culinary team.

1 Lemon, halved
1 head of cauliflower (about 1.5 to 2 pounds)
1 Onion
1 Clove of garlic, chopped
1 Tbsp The Ecology Center’s Bean spice

Bay leaf

1/2 tsp Chili flake
1 tsp Honey
1/4 cup Olive oil

Yield: 4 servings


      • Saute the onions with 1/2 of the olive oil in a pot until they begin to caramelize, 20-30 minutes. Start at a high heat to purge their water, and then reduce the heat as they begin to soften and color.
      • While the onions are caramelizing, toss the cauliflower and lemon in the other half of your olive oil and salt and roast in the oven at 400f for 15-20 minutes.
      • Add the garlic paste to the pot and saute briefly.
      • Add the bean spice, bay leaf and chili flake and saute to bloom, about 1 minute.
      • Add the roasted cauliflower, lemons, honey and cover with water.
      • Bring to a simmer and cook until the cauliflower is tender.
      • Remove from the heat and remove the lemon rind and bay leaf.
      • Blend soup until very smooth.
      • Season to taste, and enjoy!