Caramelized Cauliflower Soup

  • Ready Time : 0 min



  • 1 Head Cauliflower (about 3 lbs.)
  • extra virgin olive oil
  • 1/2 teaspoon Fresh Grated Nutmeg
  • salt and black pepper

For the Broth

  • 2 teaspoons extra virgin olive oil
  • 1 large Shallot, chopped
  • 1 Clove garlic, chopped
  • 3 cups Low Sodium Vegetable Broth
  • 1 teaspoon Dried thyme
  • 1 tablespoon White Balsamic Vinegar

For the Toppings

  • 1 teaspoon Extra Virgin Olive Oil
  • 1 cup Fresh Torn Bread, roughly 1'' pieces
  • Ground Pepper
  • 1/2 cup Toasted Hazelnuts, Chopped
  • Fresh Thyme Leaves
  • Shaved Parmesan, optional


Preheat the oven to 450′.

Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of salt and pepper and toss everything to coat. Bake on the middle rack for about 35-45 minutes, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges. There is a pretty wide grace period here. Remove to cool.

While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme and vinegar and warm through.

When the cauliflower is cool to touch, add it and the broth mixture to a food processor or blender and process until smooth. Taste for salt and pepper. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.

To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5-8 minutes until crisp and the edges are browned.

Serve each portion with a few croutons, chopped hazelnuts and a pinch of fresh thyme leaves and shaved parmesan, if using.

Source: Sprouted Kitchen

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