Creamy Cauliflower With Ginger and Tabasco Soup Recipe

Cauliflower is that one food that I would never eat as a kid. Growing up I was afraid to cook it, not to give a bad smell to the house, an absolute myth that I later found out that is not true when cauliflower is fresh and you cook it with herbs!

Cauliflower – which belongs to the most powerful food trends of 2017 – is ideal for any diet that excludes carbohydrates. The cauliflower puree and veloute soup have a certain taste and texture that reminds you of potato.


  • 2 tablespoons olive oil
  • 1 small head cauliflower, cut into large florets
  • 1 large onion, cut into large dice
  • 1 tablespoon butter
  • 1 pinch sugar
  • 2 garlic cloves, thickly sliced
  • 1 teaspoon fresh ground ginger
  • 1 lemon (juice and zest)
  • 1/2 teaspoon cayenne pepper
  • Tabaco, to taste
  • 3 cups chicken broth, homemade or from a can
  • 1 1/2 cups whole milk (or cream fresh if you feel like it)
  • Salt and freshly ground pepper, to taste
  • Sundried tomato pesto  to garnish


  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add ginger, tabasco, lemon (zest and juice) and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat.
  • Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
  • Using a blender, puree until very smooth, 30 seconds to 1 minute.
  • Return to pan (or a soup pot); add enough milk so the mixture is souplike, yet thick enough to float garnish.
  • Taste, and add salt and pepper if needed.
  • Heat through, ladle into bowls, garnish with sundried tomato pesto and serve.

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