Cauliflower Soup

Cauliflower. Caul-i-flower. It does look like a flower. A white-ish or purple or green or yellow bulby flower. Edible. There was one in the refrigerator and I felt like soup and I had been mining for recipes the day before and noticed one for cauliflower soup. So there it was.

I had the ingredients (or most of them) and it was simple and delicious.

Try it.

Cauliflower Soup (modified from Food52)

Cauliflower Soup


1 head cauliflower, sliced including the core

1 Tbsp butter

½ Tbsp olive oil

½ yellow onion, diced

1 leek light green parts only, diced (this is the ingredient that I was missing the first time around and so I used one whole yellow onion. Second time I had a leek. It was good both ways).

2 ribs of celery, chopped

½ clove of garlic, minced

1 tsp salt 2 cups vegetarian stock (homemade from Mark Bittman’s recipe. Batch-33, 22 March 2014)

2 cups water

1 Tbsp parmesan cheese (could easily do without for a vegan version)

2 Tbsp almond milk, or milk, or cream


Preheat oven to 350°

Place the slices of cauliflower on a dry cookie sheet and road until tender about 15-20 minutes In a heavy pot, heat butter and oil until hot. Saute onion, leek, garlic, and celery until soft.

Add salt. Add the roasted cauliflower and toss. Cook for 2 minutes Add the broth and water. Boil and then simmer for 5 minutes Using an immersion blender or a regular blender, blend the mixture until soup. Some chunks are good. Add the parmesan cheese and almond milk/cows milk/cream

Serve. Delicious.

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