Creamy Roasted Cauliflower White Beans (Printable Version)
Silky roasted cauliflower and white beans pureed with herbs, lemon, and a touch of olive oil for warm, filling bowls.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets (approx. 1.5 lbs)
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, peeled
04 - 1 medium carrot, chopped
05 - 2 stalks celery, chopped
→ Legumes
06 - 1 can (15 oz) white beans, drained and rinsed
→ Liquids
07 - 4 cups vegetable broth
08 - 1 cup unsweetened plant-based milk or whole milk
→ Fats & Oils
09 - 2 tablespoons olive oil, plus extra for drizzling
→ Herbs & Seasonings
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon freshly ground black pepper
14 - 3/4 teaspoon salt, plus more to taste
15 - 1 tablespoon fresh lemon juice
→ Optional Garnish
16 - Chopped fresh parsley
17 - Toasted pumpkin seeds
18 - Cracked black pepper
# How To Make:
01 - Preheat the oven to 425°F. Arrange cauliflower florets and garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat.
02 - Roast for 25 minutes, turning once, until golden and caramelized at the edges.
03 - In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion, carrot, and celery. Sauté for 6–8 minutes until softened.
04 - Add the roasted cauliflower and garlic to the pot. Stir in white beans, thyme, cumin, smoked paprika, and vegetable broth. Bring to a gentle boil, reduce heat, and simmer for 10–12 minutes.
05 - Add the plant-based milk. Use an immersion blender to blend the soup until silky smooth (or transfer to a blender in batches).
06 - Stir in lemon juice. Adjust salt and pepper to taste. Ladle into bowls. Garnish with parsley, pumpkin seeds, and extra black pepper if desired.
# Expert Advice:
01 -
- Your secret: roasting the cauliflower first gives a richness you can actually taste in every spoonful.
- It’s one of those recipes you can pull off with what’s usually in the pantry—beans, broth, and a few basic herbs.
02 -
- I once rushed the roasting and ended up with pale, bland cauliflower—the color truly matters for flavor.
- Letting the soup rest for 10 minutes before blending makes the texture unbelievably creamy.
03 -
- Check the salt before serving; beans and broth vary wildly in seasoning and a little adjustment works wonders.
- Reserve a few roasted cauliflower florets for the top so every bowl looks as good as it tastes.