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Cauliflower Soup



  • 1 head cauliflower, cut into florets
  • 1 onion, coarse chop
  • 3 garlic cloves, halved
  • 5 cups vegetable stock
  • 1 14-ounce can coconut milk
  • 1 tablespoon curry paste


Preheat oven to 350˚ F.

  1. Place cauliflower, onion and garlic on a baking sheet. Bake in oven until brown, about 30 minutes. 
  2. Bring vegetable stock, coconut milk and curry paste to a boil in a large saucepan over high heat. 
  3. Add the roasted vegetables, then reduce heat to medium-low. Cover and simmer 15 minutes. 
  4. Carefully purée the soup in a blender (or use an immersion blender) until it has reached your desired consistency.

The Ship Lantern Inn serves this with Apple Chutney

Hudson Valley Restaurant Week is back this April 8-21!