Cauliflower soup , pickled cauliflower and roasted almonds

January 9, 2015

Author Notes: This cauliflower soup requires few ingredients and it freezes well. After defrosting, cauliflower soup often needs a trip to the blender to regain its smooth texture and can be thinned out with unsweetened almond milk instead of water.
For the garnish: You can prepare pickled cauliflower in advance. I keep them in the fridge in small glass containers. Then, when time to eat I can simply heat the soup and add the toppings. You can also use them as a side dish in place of pickled beets.
Nana Marmelade

Serves: 6


Cauliflower soup

  • 1 cauliflower into florets
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 1 tablespoon canola oil
  • 1/4 teaspoon of salt

The Garnish : Marinated Cauliflower

  • half cauliflower, cut into florets
  • 1 cup white vinegar or neutral
  • 1 teaspoon turmeric
  • 1/2 cup sugar
  • 2 pinches of coarse salt
In This Recipe


Cauliflower soup

  1. In a saucepan over medium heat , cook an onion in oil until translucent. Add the cauliflower and vegetable broth , then bring to a boil . Cover and simmer about 10 minutes or until cauliflower is tender.
  2. In a blender , reduce all until smooth.
  3. Add salt and pepper to taste.
  4. For the garnishing: Add the marinated cauliflower florets, toasted slivered almonds and your best olive oil.

The Garnish : Marinated Cauliflower

  1. In a sauce pan, bring vinegar, sugar, turmeric and salt to a boil. Remove from heat and let it cool to room temperature.
  2. Put the cauliflower florets in an airtight container (I use a Mason jar ) and pour the pickling liquid. Refrigerate until needed.
  3. As long as the cauliflower is submerged, you can keep it in the refrigerator for a few weeks.

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Soup|Vinegar|Vegetable|Almond|Cauliflower|Make Ahead|5 Ingredients or Fewer|Pickle & Preserve|Summer|Fall|Spring|Winter