This recipe is amazing! Kid-friendly, speedy, and incredibly healthy.
| Servings: | 8 |
| Yield: | 6 to 7 cups |
Ingredients
- 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
- 3 large garlic cloves, thickly sliced
- 1 teaspoon ground ginger
- ½ teaspoon ground turmeric
- ⅛ teaspoon saffron threads
- ½ teaspoon cayenne pepper
- 3 cups chicken broth, homemade or from a carton or can
- 1 ½ cups half-and-half (or whole milk)
- Salt and freshly ground pepper, to taste
- Garnish: 1 seared sea scallop for each bowl of soup*
Instructions
- 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, turmeric, saffron 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 an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To ‘clean’ the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half 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 and serve.
- * Heat a small skillet over medium-high heat. Lightly coat 6 to 8 large scallops with oil; season with salt and pepper. Sear until caramel brown, about 3 minutes on each side.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Calories | 144 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 85 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe procedure but adjusted the spices. I used fresh ginger, putting in with the garlic. I didn’t want it to be spicy hot so left out the cayenne completely. I used about a quarter cup of heavy cream. Result: Delicious, not too spicy, very flavourful.
amazing! I have made this several times and it is delicious! worthy of the most particular palette!
Very tasty and will likely make it again! A lot of people are saying that it is too spicy, but as someone who likes spicy, I would not adjust the spices. I only used half a cup of heavy cream, which was fine, and it would have been OK without it entirely for those who are cutting calories and/or diary. I didn’t use any scallops but I would if I was serving this to guests. Also, this was my first time using saffron, which is a monetary investment, but, oh, what a pleasure for the senses!
Perfect! Nice and spicy. I didn’t change a thing except I omitted saffron because I didn’t have it on hand. Ver, very good!
I really liked this, but could definitely have done with a bit less spice. It made my throat burn.
Thanks for the recipe! I make many variations of this soup from leaks, butternut squash or broccoli and was excited to try the cauliflower. The preparation method though let the taste down a lot. Instead of sauteing the onion and cauliflower next time i’ll boil it in water. Then use the bullion for the soup, instead of adding water or chicken broth. This way you preserve the flavour of the veggies, the soup has a much better punch to it and the spices aren’t that sharp. Not to mention it’s healthier 🙂
I made this soup but substituted soy milk for the half and half. I also used veggie stock and fresh ginger. My first few tastes of the soup were delish…but then it just made me sickened… couldnt bring myself to eat it….I would leave out the cayenne next time if I do decide to make it again….
I made this for a retreat, and it was great. One attendee said, “I don’t even like cauliflower, and I loved this!”
This was a very flavorful, spicy soup. It was a little too spicy for my kids, but my husband and I liked it. I think it needs some more texture too it. I felt a little like I was eating baby food. Maybe leave some chunks of cauliflower or add some celery, carrot, or potato chunks. We had it with wheat french bread. The sweetness was a nice contrast. I made it with fat free half and half and didn’t miss the fat.
I liked this soup. However, 1/2 tsp of cayenne pepper is TOO much. The heat detracted from the flavor of the soup.
Great! Does not need any changes to the original recipe. Even my teenagers loved it.
watch how much ginger you use I’d use less it was a little spicy.But will work with it.Nice colour.
This was great! I’m a vegetarian so I substituted seared tofu for the sea scallop and used veggie broth instead of chicken. I did put a sea scallop on my husband’s soup and he loved it. I also cut the cayenne pepper in half and it was just enough heat. I served this with some warm bread straight out of the oven and a small salad.
Great recipe! Be sure to use glass or ceramic containers to store and heat this, or the turmeric will stain!
I made this for a nice low carb lunch. It has lot’s of flavor. I will definately make this again.
This was easy to make and really delicious. I left it a bit chunky when puree-ing the soup. I like my soup to have a bit more texture so it eats like a meal.
I liked this soup but I thought it was a bit spicy I say cut the tumeric and caynene pepper in half if you don’t really like spicy food.