Charred Cauliflower Soup

Charring part of the cauliflower really adds smoky depth to this soup, so don’t skip it. The pickled cauliflower adds an acidic bite that works so well with the creamy soup.

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Recipe by Catherine Pla, adapted from Amanda Cohen and NYTimes Cooking

Serves 4

  • 1 large head cauliflower

  • 2 T extra virgin olive oil, plus 2 t to oil sheet pan

  • 2 T lemon juice

  • 1 t apple cider vinegar

  • 1 onion, chopped

  • 4 cloves of garlic, chopped

  • 1⁄2 T ground coriander

  • 1⁄2 T ground mustard

  • Pinch cayenne

  • 1 peeled and diced parsnip, or carrot

  • 1-2 stalks celery, diced

  • 1-2 medium potatoes, peeled and diced

  • 5 c stock (vegetable or chicken) or water

  • 2 c baby spinach, kale, or power greens

  • Parmesan cheese

  • 2 T chopped parsley

  • Kosher and black pepper

Preheat broiler. Line a sheet pan with parchment and oil lightly.

Cut the cauliflower in half. Place one half cut side down on a cutting board and slice into 1⁄2” thick slabs. Place cauliflower slices on the sheet pan and broil until browned and slightly charred, about 6 minutes. Keep an eye on it! (Alternatively, you can char the cauliflower on the grill).

Cut the other half of the cauliflower into thirds. Grate one third using a box grater into a small bowl. Add the lemon juice, apple cider vinegar, and a pinch of salt. Stir to combine and set aside to pickle while you finish the soup.

Rough chop the rest of the raw cauliflower and set aside.

Place 2 tablespoons olive oil in a large soup pot or Dutch oven. When oil is hot, add onions, garlic, coriander, mustard, cayenne, and a big pinch of salt. Cook until onions have softened but not browned, 3 minutes. Add parsnips and celery and cook another 4 minutes. Add the raw chopped cauliflower, the chunk of cauliflower, and the potatoes. Stir, then add the stock. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

Transfer 2 cups of the soup to a blender. Blend on low carefully, because hot soup can explode out of the blender. Pour blended soup back into the pot. Taste, adding salt and pepper if needed. Stir in the broiled cauliflower and the spinach, kale, or power greens. Ladle into bowls and top with Parmesan, parsley, and the grated pickled cauliflower.

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