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Test Kitchen Approved

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Recipe By Christina Hernandez, www.littleladybigappetite.com

Yields

6 to 8 servings

Recipe By Christina Hernandez, www.littleladybigappetite.com

Our Coastal Cali Fennel Pollen Rub adds a delicate, floral sweetness to classically comforting cauliflower and potato soup.

Serving Suggestions

Serve with a drizzle of cream, a dollop of sour cream or yogurt, and/or a sprinkle of chopped parsley.

Ingredients

1 head cauliflower, chopped into florets

3 Tbsp. extra virgin olive oil, divided



2 large leeks, dark green parts discarded, rinsed and sliced

3 medium red potatoes, chopped into 1-inch cubes

1/2 cup white wine

6 cups vegetable broth


1/2 cup heavy cream, optional

Savory Spice ingredients in this recipe

  • Crushed Red Pepper Flakes

    Crushed Red Pepper flakes are a must have for your kitchen pantry, and are usually found on every pizzeria table in the country to add some spice t...

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  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

    View full details
  • Coastal Cali Fennel Pollen Rub

    Coastal Cali Fennel Pollen Rub is our homage to the unique, delicate & bold flavor of fennel pollen. Fennel pollen pairs perfectly with crab an...

    View full details
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Directions

Step 1: Prep the cauliflower

Chop cauliflower into florets and place on a baking sheet. Coat with 1 Tbsp. olive oil, Crushed Red Pepper Flakes, and Salt & Pepper Tableside Seasoning. Roast in a 400 degree oven for about 20 min., or until golden brown.

Step 2: Prep the vegetables

Heat remaining oil in a heavy pot over medium heat. Add leeks and potatoes, season generously with Salt & Pepper Tableside Seasoning, and allow vegetables to sweat/soften for at least 10 to 15 min.

Step 3: Make the soup

Add roasted cauliflower and wine to the pot and allow wine to reduce until it's almost gone. Add vegetable broth and bring to a soft boil. Stir in Coastal Cali Fennel Pollen Rub and allow the soup to cook until potatoes are tender. Remove from heat and use a blender or immersion blender to puree the soup completely. When blended, add 1/2 cup heavy cream (if using) and stir to incorporate. Add more seasoning or Salt & Pepper Tableside Seasoning as needed.