Roast Cauliflower & Garlic Soup

This sumptuous low carb soup will wow your guests or warm your family on a cold winter’s evening.   The cauliflower provides plenty of choline, copper, potassium and vitamins B5, B6 and C.


One serve provides 270 calories, 10 g protein, 22 g fat, 8 g of net carbs and P:E = 0.3.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 1 head of cauliflower 
  • 1 head of garlic
  • 1 onion, diced
  • 1 tbsp of olive oil or butter
  • 500 mL or 2 cups of chicken bone broth
  • Salt and freshly ground black pepper (omit pepper for AIP)
  • 4 slices prosciutto (optional)
  • Truffle oil for drizzling (optional)


  • Preheat the oven to 180°C/360°F.
  • Wrap the whole head (skin and all) of the garlic in foil and roast for 20 min, let cool. 
  • Chop cauliflower into florets and put in a baking tray.  Drizzle in olive oil. Add salt and pepper and roast for 20 min. Turn after 10 min.
  • Heat a large pot to medium heat, add olive oil, sauté diced onion until soft.
  • Pour in chicken broth and add roasted cauliflower. 
  • Squeeze out roasted garlic from its skin and add to the soup. Turn down the heat and let simmer on a low heat for 20 minutes.
  • Turn heat off and use a stick blender to blend to soup consistency. 
  • Put a small pan on medium heat and dry-fry prosciutto until crisp.
  • Ladle soup into bowls and top with crispy prosciutto and drizzle with truffle oil.

Suitable for 

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