Roasted Cauliflower Bisque
Recipe type: Bisque
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 Cups of Cauliflower Florets
  • Vegetable Cooking Spray
  • 2 Teaspoons of Garlic Powder
  • ½ Teaspoon Each of Salt & Pepper
  • ¼ Teaspoon of Ground Nutmeg
  • 2 Tablespoons of Whipped Butter (Land O'Lakes)
  • 1 Onion, Chopped (Medium)
  • Garlic Cloves (2), Minced
  • 2 Tablespoons of All Purpose Flour
  • 2 Cups Each of Fat Free Chicken Broth + Fat Free Half & Half
  • 6 Green Onions, Sliced
  • Cayenne Pepper, Optional (Sprinkling on top of soup)
  1. Preheat oven to 450 degrees. Put cauliflower florets on a baking sheet. Spray with vegetable cooking spray and season with garlic powder, salt, pepper and nutmeg. Toss well to coat all the florets. Roast for 35 minutes until florets are golden brown and tender. Stir 2x during roasting time.
  2. Melt butter in a large saucepan over medium heat. Add in onion and garlic. Keep stirring and cook for about 7 minutes until onion is translucent. Sprinkle in flour and stir to coat. Gradually add broth and fat free half & half and whisk until flour is well dissolved. Bring to a boil, stirring constantly, until mixture thickens, about 3 minutes. Reduce heat to low and stir in the cauliflower. Stir to combine.
  3. Using a blender, puree the cauliflower mixture in small batches until smooth. Return to pot and rewarm. Just before serving, add green onions on top of soup.
  4. This makes 4 generous servings at 5 SmartPoints per serving on the Blue, Green & Purple Plans. Enjoy.
Recipe by Dee Dee Does at