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Test Kitchen Approved

Roasted Cauliflower Soup

Recipe By Christina Hernandez,

Recipe By Christina Hernandez,

Serving Suggestions

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


1 head cauliflower, chopped into florets

3 Tbsp. extra virgin olive oil, divided

Salt & pepper, to season

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

3 medium red potatoes, chopped into 1-inch cubes

0.5 cups white wine

0.5 cups heavy cream, optional

Savory Spice ingredients in this recipe

  • Crushed Red Pepper Flakes

    Crushed Red Pepper is a must in every kitchen (and on every pizzeria table in the U.S.). These chiles are about a 3 to 4 on a heat scale of 1 to 10...

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  • Reduced Sodium Veggie Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This veggie broth concentrate is all-natural and gluten-free. Shake well bef...

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  • Coastal Cali Fennel Pollen Rub

    Fennel grows wild all over the California coast. The pollen from the plant is prized for its bold, yet delicate fennel flavor. We capitalized on th...

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Step 1: Prep the cauliflower

Chop cauliflower into florets and place on a baking sheet. Coat with 1 Tbsp. olive oil, crushed pepper, and salt & pepper. 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 and pepper 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 broth and bring to a soft boil. Stir in Coastal Cali 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 as needed.