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WTF Do I Do With
Cauliflower Florets ?!

‐ Cauliflower Soup ‐

1 head of cauliflower (2 lbs), cut into bite-sized florets

3 tbsp extra-virgin olive oil, divided

1 medium red onion, chopped

3 cloves garlic, pressed

32 oz vegetable broth

2 tbsp unsalted butter

2 tbsp fresh lemon juice

Sea salt

Toasted pine nuts

Fresh thyme 


Prep Time: 20 min

Cook Time: 30 min

Servings: 4


1 Preheat the oven to 425° F. On a baking sheet, toss the cauliflower with 2 tbsp of olive oil. Arrange the cauliflower in a single layer and sprinkle with salt. Bake for 30 minutes, tossing halfway through.

Warm 1 tbsp of olive oil in a Dutch oven or soup pot over medium heat until shimmering. Add the onion and ¼ tsp salt. Cook until the onion begins turning translucent, 5–7 minutes.

Add the garlic and cook, stirring constantly, for about 30 seconds, then add the broth. Add the cauliflower to the pot. Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes.

Remove the pot from heat and let cool slightly. Carefully transfer the hot soup to a blender, working in batches if necessary. Add the butter and blend until smooth. Add the lemon juice and blend again. Add salt to taste—this soup tastes amazing once it’s properly salted! 

Top individual bowls of soup with toasted pine nuts and fresh thyme. Serve piping hot!

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