“Cream” of Cauliflower Soup


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  • 2 cloves garlic, minced
  • 1.5 cups cauliflower florets
  • 8 ounces water (Preferably the cauliflower cooking liquid!)
  • 1 tsp Himalayan pink salt or sea salt
  • 1 tsp coconut oil (optional if sauteeing garlic)


  1. Steam cauliflower florets until they are mushy to the touch. (Over cooking them is key!)

  2. Optional: Add garlic raw or saute until golden and fragrant. 

  3. Add all ingredients into a blender. Blend until smooth.

  4. Serve immediately!

Recipe Notes

This velvety smooth "cream" of cauliflower soup is a delightful stand alone dinner option!

Use caution when blending the hot cauliflower. Do not fill your blender more than half way. 

If you will be reheating the soup, I recommend cooking the garlic before blending!


Recipe by: Megan Gilmore

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