• 2 heads of organic cauliflower, cut into florets
  • 3 large garlic cloves, minced
  • 2 shallots, minced
  • 3 cups of vegetable stock
  • 1 bay leaf
  • 1 teaspoon of dried thyme
  • 1 1/2 cups of full fat coconut milk
  • 1 tablespoon of grape seed oil
  • Sea salt and black pepper to taste
  • Fresh parsley for garnishing


  • Preheat oven to 425 degrees.
  • In a large bowl combine the cauliflower, garlic, shallots, and grape seed oil.
  • Spread the cauliflower mixture on a roasting pan and roast for 30 minutes.
  • Transfer the cauliflower to a large saucepan and add the vegetable broth.
  • Add the thyme and the bay leaf and bring to a boil over medium–high heat.
  • Cover the saucepan and lower the heat to simmer for 30 minutes.
  • Remove the bay leaf.
  • Puree the soup using an immersion blender or blender.
  • Stir in the coconut milk and season to taste with sea salt and freshly cracked black pepper.
  • Garnish with parsley.

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