Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Cauliflower is nothing but a cabbage with a college education." -Mark Twain, Author

The refrigerator light goes on...

Curry powder is fantastic in this cauliflower soup. The combination of the roasted flavor of the vegetables and the spicy curry makes a perfect winter soup. I am careful about how much curry powder I add to my recipes as there are so many varieties now. One of my favorites is Machi and it is much more spicy. Try adding the curry powder 1/4 teaspoon at a time and stop when you like the taste.


Roasted Curried Cauliflower Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied by 2 and keeps well for about 3 days in the refrigerator.

Serve with 2 ounce whole wheat roll for sopping up the soup,


Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad

2 cups water
1 head cauliflower
spray olive oil
1 tsp olive oil
2 cloves garlic
1 large white onion
3 ribs celery
2 cups low sodium chicken or vegetable broth
2 cups water
1/4 tsp salt
fresh ground black pepper
3/4 tsp curry powder

Preheat oven to 375°F. Place a large skillet in the oven.

Place the water in a medium pot over fitted with a steamer basket over high heat. Add the cauliflower to the steamer and cook until it begins to soften.

Remove the skillet from the oven and spray lightly with oil. Add the cauliflower and return the pan to the oven.

While the cauliflower cooks, rinse the medium pot and place over medium heat. Add the oil, the garlic, and the onions. After about 5 minutes add the celery. Stir frequently.

Turn the cauliflower at least once (after 7 - 10 minutes) so that it is lightly browned on both sides. After roasting for about 15 minutes add the cauliflower to the onions and celery. Add the chicken stock, water, salt and pepper. Cook for about 20 minutes until the cauliflower is soft.

Blend until the soup is smooth using a stick or conventional blender. Return the soup to the pan and add the curry powder 1/4 teaspoon at a time.

Serve hot.

Nutrition Facts

Serving size: 2 cups

Servings: 4

Amount Per Serving

Calories 95 Calories from Fat 19
% Daily Value
Total Fat 2g 3%
    Saturated Fat 0g 2%
    Monounsaturated Fat 4g
    Trans Fat 1g
Cholesterol 0mg 0%
Sodium 251mg 10%
Total Carbohydrates 16g 5%
    Dietary Fiber 5g 20%
    Sugars 7g
Protein 6g
Vitamin A 3% Vitamin C 121%
Calcium 6% Iron 6%
Vitamin K 32 mcg Potassium 706 mg
Magnesium 32 mg