Creamy Cauliflower Soup with Roasted Potatoes
Serves: 3-4
  • 4-5 potatoes, peeled and diced into ¾ inch bite-sized squares
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1-2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon cayenne pepper!
  • 1 head cauliflower, cleaned and chopped roughly
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, sliced thinly
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable broth or stock
  • ¼ cup heavy cream
  • ¼ cup milk
  • 1 egg yolk
  1. Preheat your oven to 400 degrees F. Peel and dice your potatoes, then brush with the olive oil and balsamic vinegar. Sprinkle with the combined salt, pepper, and cayenne pepper. Roast in the oven for 15-20 minutes, until tender and lightly golden. Set aside to use in the soup (don't worry if they cool a bit, as they'll be warmed up again when added to the soup).
  2. Wash the cauliflower and remove the leaves and stem, then roughly chop. In a large pot, heat 3 tablespoons of olive oil over medium heat, then Add the sliced onions and saute for 5 minutes. Add in the minced garlic and saute for another minute. Add in the two tablespoons of flour and stir together. Whisk in the vegetable broth and bring to a light boil.
  3. Add in the chopped cauliflower and lower the heat to a simmer. Cook for 15 minutes or so, until the cauliflower is fork-tender. In batches, puree the soup in a blender or food processor. Strain through a mesh sieve and return to the pot.
  4. Return the heat to medium-low and stir the soup. Add in the ¼ cup of heavy cream and stir again. Add more broth if it's too thick (I didn't need to add more). In a small bowl, place the egg yolk and the ¼ cup milk. Whisk together, then add in one or two big spoonfuls of the soup, then whisk again. This will temper the egg so it doesn't scramble when added to the pot. Add to the soup and stir to combine.
  5. Add the potatoes (reserving a small amount for garnish) to the soup, taste and adjust the seasonings as needed, then ladle into three or four bowls, depending on how hungry you are. Sprinkle with the remaining potatoes, and enjoy! Serves 3-4.
Recipe by The Crepes of Wrath at