Back Pocket Cauliflower Soup

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This is simply a shortcut, fewer-dishes-to-clean adaptation of a near-perfect look from California chef-restaurateur Paul Bertolli. The crockery tin enactment connected the paper adjacent erstwhile you’re entertaining friends with dietary restrictions, arsenic it’s some meatless and gluten-free. In lukewarm weather, it's bully to service it chilled.

While colored cauliflowers are each the rage astatine farmers markets these days, the non-traditional varieties marque for muddy-looking soup. Stick with the cream-colored assortment for this recipe.

To work the accompanying story, see: No courses, nary assigned seats, nary hassles: How I propulsion a meal party.

The crockery tastes adjacent amended aft a day’s refrigeration, and it tin clasp for up to 3 days.

From nutrient writer Sara Franklin.

Ingredients

measuring cup

Servings: 6 first-course servings (makes astir 8 cups)

  • 1 steadfast glug extra-virgin olive oil, positive much for garnish
  • 1 mean yellowish oregon achromatic onion, coarsely chopped
  • Kosher salt
  • 1 ample caput cauliflower (1 1/2 pounds)
  • Cold water
  • Freshly crushed achromatic pepper
  • Shaved oregon grated Parmigiano-Reggiano food (optional; whitethorn substitute nutritional yeast)

Nutritional Facts

Per serving (using 2 tablespoons lipid and 1/4 spoon salt)

  • Calories

    80

  • Fat

    5 g

  • Saturated Fat

    1 g

  • Carbohydrates

    7 g

  • Sodium

    80 mg

  • Protein

    2 g

  • Fiber

    3 g

  • Sugar

    3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Sara Franklin.

Tested by Andy Sikkenga.

Published June 5, 2018

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Updated March 16, 2026

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