Whole30 + Keto + Paleo Roasted Cauliflower & Garlic Soup
A creamy and smooth roasted cauliflower and garlic soup topped with sautéed spinach, mushrooms, heated prosciutto, and crunchy pistachios. This recipe is Whole30, Keto, and Paleo complaint along with being gluten and dairy free.
Hands down, this is one of my favorite soups off all time! There is something so incredibly creamy and decedent about it that it makes it hard to believe that it’s Paleo, Whole30 and Keto compliant along with being gluten and dairy free. I love when recipes can tastes good with minimal and clean ingredients.
Roasting a whole garlic bulb is one of my favorite ways to bring amazing flavor to any dish, especially this one. I love the fact I can just cut the top off and throw on a sheet pan and pop it in the oven. It is simple and doesn’t take much effort or work. For this recipe, I cut my cauliflower head into florets along with cutting a yellow onion into big chunks and add everything including the garlic bulb to a baking sheet pan and drizzle with olive oil and salt and pepper.
I topped this soup with cooked spinach, sautéed mushrooms and heated prosciutto, and drizzled it with olive oil and topped with pistachios. All the flavors in this soup come together to make the most magical meal that will please everyone in the family. My husband gobbled up 2 big bowls and asked for a third, so needless to say, he loved it. He thinks that the cooked prosciutto on top takes this soup to a new level.
I will have to say, I felt fancy cooking this meal because it was the first time I used my new LeCreuset dutch oven and mini cocottes. Oh my goodness, I think it made my food taste better. I love the color and the quality of this cookware better than any other I have used. This brand is a bit pricey, but so worth it.
If you are tired of the same ole meal over and over and looking to try something new and flavorful, I highly recommend giving this soup a try. It is creamy, satisfying and filling and so incredibly comforting on a cold winter afternoon.
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