Asiago Roasted Garlic Cauliflower Soup


1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
2-4 heads garlic
2 teaspoons oil
1 tablespoon oil
1 onion, diced
2 teaspoons thyme, chopped (or 1 teaspoon dried thyme)
4 cups vegetable broth or chicken broth
1 tablespoon white miso paste (optional)
1/2 cup asiago, grated
1 tablespoon lemon juice

1 tablespoon quinoa
2 tablespoons panko breadcrumbs
1/2 tablespoon white sesame seeds
1/2 tablespoon black sesame seeds
1/2 tablespoon chia seeds
1/4 cup asiago, grated
salt and pepper to taste
2 teaspoons lemon zest
2 tablespoons parsley, chopped


  1. Toss the cauliflower in the oil, salt and pepper and arrange in a single layer on a baking sheet.
  2. Cut the top 1/4 off the heads of garlic, drizzle the oil on top, wrap in foil and place on the baking sheet along with the cauliflower.
  3. Roast in a preheated 425F/220C oven until the cauliflower is tender and lightly golden brown to a little charred, about 20-30 minutes, mixing the cauliflower half way through.
  4. Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.
  5. Add the thyme and cook until fragrant, about a minute.
  6. Add the broth, roasted cauliflower and garlic, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing with a stick blender, in a blender or in a food processor.
  7. Mix in the miso and asiago and heat until the cheese melts into the soup, about a minute.

  1. Heat the quinoa in a pan over medium heat until the quinoa starts popping, and then slows down until there is more than a second between pops, mixing continuously to prevent burning.
  2. Mix in the breadcrumbs, seeds, asiago and toast for a minute or two.
  3. Mix in the lemon zest and parsley before serving as garnish on the soup.

Option: Start by cooking bacon in the pan until crispy before setting aside and continuing on with step 4 using the bacon grease instead of oil to cook the onions in.
Option: Add 1 cup heavy cream, milk or almond milk, etc. to make it creamier.
Option: Add 1/4 cup tahini to the soup to make it extra creamy.

Original Recipes visit: Asiago Roasted Garlic Cauliflower Soup @

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