Roasted Cauliflower Soup with Gremolata

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  • Each serving
  • 220cal
  • 17g fat (7g sat)
  • 0mg chol
  • 660mg sodium
  • 16g carb
  • 5g fiber
  • 6g sugars
  • 5g protein


  • 1 large head cauliflower, broken into florets
  • 1 leek (white part only), chopped
  • 2 tablespoons grapeseed oil
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coarse salt
  • 3 cups vegetable broth
  • 1/2 cup coconut milk


  • 1 lemon
  • 1/2 cup parsley, chopped
  • 1 clove garlic
  • 1 tablespoon extra virgin olive oil


Preheat oven to 400° F.

In a large bowl, toss cauliflower and leeks with grapeseed oil, turmeric and cumin. Spread cauliflower and leeks on a baking sheet. Add coarse salt and roast in the oven for 15 to 20 minutes, until leeks start to brown.

Transfer roasted cauliflower and leeks to a food processor. Add broth and coconut milk and blend well. You may add more broth or water to get to the desired consistency. Pour mixture into a saucepan and heat over low heat until ready to serve.

To make Gremolata: Zest lemon into a food processor. Add parsley, garlic and olive oil. Blend until well combined.

Ladle soup into bowls. Add a spoonful of Gremolata to each bowl and serve immediately.

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