Gluten Free Loaded Cauliflower Soup

Servings 8


  • 2 Tbsp grapeseed oil
  • 1 onion finely chopped
  • 1 clove garlic chopped
  • 1 Tbsp butter Organic Valley is gluten free
  • 1 Tbsp rice flour
  • 2 cups gluten free vegetable broth
  • 1 cup milk
  • 1 large head of cauliflower cut into florets
  • 1/4 cup shredded cheese
  • 1/4 cup crumbled bacon pieces
  • pickled jalapeno slices optional


  1. Heat oven to 400 degrees. Toss cauliflower pieces with 1 Tbsp oil and place on a rimmed baking sheet. Roast for 15-20 minutes or until tender and slightly browned.
  2. In a large pan, heat remaining oil over medium heat. Add onion and garlic. Cook for 5 minutes or until softened.
  3. Add butter to pan. Once melted, stir in rice flour and cook for 1 minutes. Slowly add broth letting each addition fully incorporate before adding more. Whisk in milk. Simmer for 10 minutes or until slightly thickened; stirring occasionally.
  4. Add cooked cauliflower to broth mixture. Cook for 5 minutes. Remove from heat. Using an immersion blender, blend until smooth. Serve topped with cheese, bacon and jalapeno slices.