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Prep Time
15 minutes
Total Time
1 hr
Skill Level


  • 2 (10 ounces) packages Mann’s Cauliflower
  • 4 cloves garlic, peeled
  • 4 tablespoons olive oil, divided
  • 1 teaspoon pepper
  • 1 ½ teaspoons salt
  • 1 onion, medium, chopped
  • 3 cups chicken stock
  • ½ cup half and half

The Method

Preheat oven to 425º F. In a large bowl, toss cauliflower with 2 tablespoons of olive oil, 1 teaspoon of salt and pepper. Wrap garlic cloves in foil. Place cauliflower and garlic on a large baking sheet in a single layer and roast for 15–20 minutes, until browned and slightly tender.

Meanwhile: Cook onions with remaining olive oil in a pan over medium-high for 6 minutes, or until fragrant. In batches blend roasted cauliflower, garlic, onion and chicken stock until pureed. In a large pot combine pureed mixture, ½ teaspoon of salt, and half and half. Bring to a low boil, then reduce heat and simmer covered for 15 minutes.

Substitutions/Dietary Restrictions: This recipe is gluten-free. For vegetarian use vegetable stock, and for vegan omit half and half.


Nutrition Facts
Serving Size: 409g | Servings: 4
Amount Per Serving
Calories 220 | Calories from Fat 150 l Total Fat 17g (sat fat 4g trans 0g) l Cholesterol 10mg l Sodium 1320mg l Total Carbohydrate 14g l Dietary Fiber 4g l Sugars 5g l Protein 5g l Vitamin A 2% l Vitamin C 120% l Calcium 8% l Iron 4%

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