Roast cauliflower soup

Cassie Smith

There’s nothing like a warm, creamy soup for dinner on a cold winter night. Soup is also an easy way to incorporate cancer-fighting foods into your diet in a flavorful way. Research has shown cruciferous vegetables, such as broccoli, Brussels sprouts and cauliflower, may reduce your risk of colorectal cancer, as well as cancers of the mouth, pharynx and larynx. Turmeric, a spice often used in Indian cuisine, contains curcumin, which some lab studies have found may promote cancer cell death and slow tumor growth. Next time you’re looking for a meal or appetizer to keep your family toasty when the temperature drops, try this roasted cauliflower soup.


4 tablespoons olive oil, divided

1 head of cauliflower

3 cloves garlic, minced


1 large onion, diced

1 teaspoon cumin seeds

1 teaspoon turmeric

2 stalks of celery, minced

5 cups vegetable broth

1 cup lite coconut milk

Cilantro, optional


To roast cauliflower: Preheat oven to 425°. Chop a head of cauliflower into bite-sized florets. Toss with 2 tablespoons olive oil and ½ teaspoon salt and spread in a single layer on a sheet pan. Roast for 30-40 minutes or until golden brown, tossing halfway through.

Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat until it begins to shine. Add onions, garlic, a pinch of salt and cumin seeds. Stir together for about 30 seconds then add turmeric. Reduce the heat to medium and cook for about 8 minutes or until the onions are soft, stirring occasionally. Add celery and cook an additional 2 minutes. Add vegetable broth and bring to a boil. Reduce to medium-low and simmer while cauliflower finishes roasting. Add coconut milk and roasted cauliflower to the broth, reserving a few florets to top the soup. Simmer for a few minutes. Add salt, to taste, and pour mixture into blender in batches and puree to desired consistency. Top each bowl with a few florets of cauliflower and cilantro, if desired. Enjoy!