Cauliflower is nothing but a cabbage with a college education – Mark Twain
Over the last weeks, I’ve watched as one-by-one my friends at work succumbed to illness, and then joined them myself
this week. While it hasn’t been pleasant, it did lead me to making a roasted cauliflower soup, which was so simple and delicious I just had to share it.
In the southern hemisphere, cauliflower is in abundance at the markets at the moment (thanks Shelley for growing mine!) so now’s a good time to experiment with it – I find cauliflower is great in coconut curries and a wonderful, creamy addition to dahl.
According to the Whole Foods Companion by Dianne Onstad, cauliflower originated in Cypress and was introduced into Europe during the 12th century by the Arabs during their occupation of Spain. It’s part of the cabbage family, along with broccoli, and is a great source of boron (great for bone ailments as it helps the body assimilate calcium), folate, potassium and fibre; is highish in sulphur (so not great if you suffer from indigestion*); and has anticarcinogenic and antioxidant properties.
*adding cumin, ground coriander or tarragon when cooking cauliflower can help to prevent indigestion
roasted cauliflower soup**
I large head of cauliflower, cut into small florets
2 small onions or 1 large, finely diced
2 large potatoes – I used Dutch cream – cut into small cubes
2-3 cloves garlic, finely diced
2 tsp dried vegetable stock or enough fresh to cover the veggies
Olive oil
Salt and pepper to taste
- Heat your oven to 180°C or 350°F
- Put the cauliflower florets in a baking pan, brush in olive oil and roast them until tender or slightly browned
- In a soup pot, cook your onion in olive oil until translucent then add the garlic and potato and cook for a few minutes, stirring so the potato doesn’t stick
- Pour water or stock into pot to just cover the vegetables. Add powdered stock if using
- Cook until all vegetables are tender and then blend. Add salt and pepper to taste.
You could also add roasted parsnips and ground, toasted walnuts to give some extra oomph.
I hope you enjoy it as much as I did. I’m not sure if it was because it was my first real food in two days or the warm comfort of simple yet rich flavours. Enjoy!
**All ingredients were organic, which will give your soup more nutrients
Perhaps this confirms my elitist nature – I hate cabbage but since I first tried it yesterday I love cauliflower! This looks really tasty!
Hi! Isn’t it great when you discover that you love something you thought you didn’t like – more food to enjoy
I have never included it a lot in my cooking, except where mentioned, but am really enjoying it this year too! Thanks for your comment – will check out your blog 
Yum, Jacq, your soup looks yummy! I usually make a roasted cauli and parsnip soup with cumin and corriander (roasted and ground) to add some spice. I haven’t made in a while and your post has brought it on my radar again i thanks!
I had parsnips too and completely forgot about using them! Great suggestions re spices. I was just surprised at how tasty it was without any additions
The roast cauliflower soup is delish!! Just finished the last of the batch for lunch today and tonight trying beautiful beetroot. Your VegieAtlas posts are wonderful (great photos too). I’m recommending it to everyone! Look forward to the next installment
I’m so glad you liked it! Thank you for your kind words Mel – good luck with the beetroot dish
When my sister was unnrigoedg chemo therapy doctors advised Cauliflower soup. My frantic search ended in your Blog. Thanks a million for sharing the recipe. The other recipes are also excellent.
Sorry Lucienne, that’s really awful to hear about your sister’s health. I hope she’s is doing really well with her treatment and getting much better. Hopefully she enjoyed the soup, and thanks for your kind words.
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