Roasted Cauliflower Soup with Pomegranate Juice, Cumin & Sunflower Seeds

Total Time 30 minutes
Course Soup
Servings 4 (1 cup) servings


  • ½ head cauliflower cut into florets (approx. 4 cups/1 lb. )
  • 2 cups onion medium dice
  • 2 tbsp vegetable oil
  • 1 ½ tsp ground cumin
  • 1 cup pomegranate juice
  • 4 tsp sunflower seeds
  • 2 tsp shredded mint


  • Preheat oven to 400ºF. 
  • Place the cauliflower and onion on a baking sheet. Toss with, vegetable oil, cumin and salt & pepper to taste. 
  • Place in the oven and roast until softened and golden brown, turning halfway through cooking, about 20 minutes. 
  • Transfer the cauliflower to a soup pot along with the pomegranate juice and 2 cups of water. Simmer for 10 minutes. 
  • Allow to cool slightly before pureeing in batches in a blender or food processor.
  • Taste and adjust seasoning. Reheat before dividing between 4 bowls. Sprinkle with sunflower seeds and mint.

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