caramelized cauliflower soup

caramelized cauliflower soupIt seems like cauliflower gets a bad rap, taste-wise.  I could do a bit of research and list all the reasons why it’s a proactive measure for good health to eat this particular veggie.  But rather than do that, I’ll just say after roasting these florets in a white wine sauce, simmering them in savory vegetable stock, pureeing them with cream, sour cream and cheddar cheese, and topping it all off with baguette-croutons baked with olive oil, parmesan and herbs… cauliflower is yummy.  And this sounds like a lot more work than it actually is.


  • chop for roasting:  one medium head cauliflower, one head garlic, one onion
  • roasting liquid:  3/4-cup white wine, 1/4-cup olive oil, 1-1/2 tablespoons herbs de Provence, generous pinch each s&p
  • 6 cups vegetable stock {I love the Better Than Bouillon brand}
  • 1 tablespoon lemon juice
  • 1/2-cup heavy cream
  • 1 cup sour cream
  • 1 cup shredded sharp white cheddar cheese
  • 1 tablespoon butter
  • more s&p to taste


  • Roast vegetables in roasting liquid mixture, in a large lasagne-type pan, at 350F for 1-1/2 hours, stirring occasionally
  • In medium stock pot, heat vegetable stock
  • Add roasted vegetables along with any liquids from pan into pot
  • Bring to boil then turn heat to lowest setting; add lemon juice; keep lid on and gently simmer for at least 30 minutes, until cauliflower is very soft
  • Remove from heat
  • Puree using a hand blender ~ or transfer to a blender and *carefully* blend {hold a dish towel over top rather than using lid} and return to pot
  • Place heavy cream, sour cream and shredded cheddar into a medium sized bowl; add a ladle or two of soup to the bowl and mix well until everything is melted and blended thoroughly
  • Add creamy-cheesy mixture to pot; whisk together until completely incorporated
  • Stir in the butter at the very end for a nice silky texture; add more s&p if needed
  • Top with croutons when serving


  • While the veggies are roasting…
  • Slice a day-old baguette into bite-sized chunks
  • In a large bowl, blend:  1/2-cup parmesan, 1/2-teaspoon each s&p, 1/2-teaspoon paprika, 1 tablespoon herbs de Provence {optional}
  • Add baguette chunks to bowl; drizzle with 1/2-cup olive oil
  • Toss well to coat then place on a baking sheet
  • When the veggies come out, keep the oven on 350F ~ bake croutons for about 15 minutes, until golden brown

croutonsThis soup will taste even better the next day, and some of the croutons in this recipe could be used for another dish.  Panzanella comes to mind, so maybe that’s tomorrow’s entry!


One comment on “caramelized cauliflower soup

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    all the best Sean

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