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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

½ cups white wine

½ cups heavy cream, optional

Savory Spice ingredients in this recipe


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.