Before you scoff at another cauliflower recipe hear me out. While I too have a distain for foods that title themselves after actually delicious dishes like “Cauliflower Pizza” and “Cauliflower Buffalo Chicken Bites”. Yea sometimes they taste pretty good but if you’re trying to call it it’s original form I’m reporting you to all foodies. Let them rage down on you and your ridiculous claims that tossing cauliflower in buffalo sauce somehow makes it chicken bites. BUT if you take mostly flavorless cauliflower and develop it into a dish that highlights it’s creaminess and ability to soak in flavors then it’s not one to scoff at. Instead it’s one to make this Fall weekend and enjoy every. single. bite. Introducing my cauliflower soup with brussel sprouts and goat cheese.
Honestly I almost didn’t make this recipe because who needs yet another cauliflower recipe? Let’s break down this recipe into why its delicious and not just a bowl of white mush, not just another overdone cauliflower recipe. Cauliflower is super versatile and delicious when decorated correctly.
It’s a delicious warming vegetable focused meal.
Lastly, if you make this cauliflower soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cauliflower soup with brussel sprouts and goat cheese
Ingredients
- One 2 1/2-pound head of cauliflower, cored
- 1/4 cup extra-virgin olive oil
- 1 medium leek, white and light green parts only, coarsely chopped
- 1 large garlic clove, minced
- Kosher salt
- 1 large potato, peeled and cut into 1-inch pieces
- 3/4 cup dry white wine
- 1 quart chicken stock or low-sodium broth
- 3 thyme sprigs tied in a bundle, plus 1 teaspoon chopped leaves
- 8 brussels sprouts (6 ounces), trimmed and separated into leaves
- 4 ounces cold fresh goat cheese, crumbled
- 2 tablespoons snipped chives
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 375°. Cut one-fourth of the cauliflower into 1/2-inch florets.
- Coarsely chop the remaining cauliflower.
- In a large saucepan, heat 2 tablespoons of the olive oil. Add the leek, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened about 5 minutes.
- Stir in the potato and the chopped cauliflower, then add the wine and cook over high heat until reduced by half about 4 minutes. Add the stock, thyme bundle and bring to a boil. Reduce heat to moderately low and simmer, stirring occasionally, until the vegetables are very tender, about 30 minutes. Discard the thyme bundle.
- Meanwhile, at either end of a large rimmed baking sheet, separately toss the cauliflower florets and brussels sprout leaves each with 1 tablespoon of olive oil and season with salt. Roast for 15 to 18 minutes, stirring each halfway through, until lightly browned and tender. You’ll likely have to remove brussel sprout leaves before cauliflower as they cook way faster.
- In a small bowl, mix the goat cheese with the chives and chopped thyme.
- When potato cauliflower mixture has cooled, place in a blender and puree until very smooth. Return the soup to the saucepan and stir in the cream. Rewarm over moderate heat, adding water if the soup seems too thick; season with salt and pepper.
- Ladle into bowls and top with the roasted brussels sprout leaves and cauliflower florets. Sprinkle the herbed goat cheese on top and serve hot.
Notes
Make Ahead!
The soup can be refrigerated for up to 3 days. Reheat gently before serving.
