Nope. No such thing. More is always better!
I’m part of a generation that grew up with cauliflower as a beige
and flavorless winter side dish. Now, with the discovery of many creative ways
to cook it, I can never get enough. One of its old vices – its innocuous
blandness – has proven a virtue as it adapts to so many seasonings and
preparations.
Recently, myriad fad uses for the cloud-like vegetable have come into our lives. Cauliflower rice is one of the latest in the “please don’t
serve me any carbohydrates” crazes. It follows on the heels of mashed
cauliflower. “You’ll never know it’s not mashed potatoes!” Um… not
true. I know. I’m not saying these aren’t good, I am simply saying they aren’t rice or potatoes. And carob isn’t chocolate, either.
I love cauliflower recipes that celebrate cauliflower! The other
night we came across an Alton Brown recipe for baked pasta, cauliflower, and
cheese. It was so good, we made it twice in a week.
Other favorites include the Whole Roasted Cauliflower, Roasted Romanesco Cauliflower,
and – in two week’s time – I will be posting a recipe for Coliflor con Vinagreta Templada de Jamón. And,
of course, today’s recipe for Cauliflower Saffron Soup.
This is one of the smoothest and creamiest non-cream soups you
can make, and the color is just gorgeous. It can easily be made vegetarian or
vegan and, with some bread and a salad, it serves as a nice meal. Made a day or
two ahead of time, it is a convenient and flavorful first course.
Recently, when Mark and I were guests of Carolyne and Andrew in
Palm Desert, I made dinner one night for them and their friends Shannon,
Leonora, Tom, and Colette. It was a wonderful and convivial evening, and this
soup is what I chose to start the meal. Everyone enjoyed it.
Caroline writes two blogs – Perfectly Provence, and Ginger and Nutmeg. I recommend that you check them both out, especially if you are heading to Provence! She often shares my recipes when I pair them with Provençal wines and recently posted my recipe for Cauliflower Saffron Soup after our visit.
~ David
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Cauliflower Saffron Soup
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8 tablespoons butter or olive oil
2 large sweet onions chopped
2 large heads cauliflower cut into florets
1 teaspoon saffron threads, coarsely crumbled
8 cups chicken or vegetable broth, more if needed
salt to taste
chopped fresh chives
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Heat butter or olive oil in heavy large stockpot over medium heat. Add chopped onions and sauté until very tender but not brown, about 10 minutes. Add cauliflower pieces; stir to coat and sauté for 2 minutes. Add saffron and stir for 15 seconds, then add broth. Bring to simmer over high heat. Reduce heat, cover, and simmer until cauliflower pieces are very tender, about 30-40 minutes.
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Working in batches, purée cauliflower mixture in a blender until smooth. Transfer cauliflower purée to large saucepan. Season to taste with salt. Bring to simmer before serving. If the soup is too thick, add some more broth.
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Ladle soup into bowls.mGarnish with chives and serve.
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Serves 10-12 as a first course.
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Note: The soup can be made a day a head of time and refrigerated. Just reheat at a slow simmer before serving and add additional broth to get the perfect consistency..
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Liz (Good Things)
April 22, 2017 at 9:31 pmOh David, I adore cauliflower… and particularly like cauliflower mash, for being cauliflower mash. The soup sounds divine… and those photos. Wow!
Cocoa & Lavender
April 22, 2017 at 10:56 pmI love cauliflower mash, too – I guess I should have said that! 🙂 What I find funny, Liz, is how many people don't like cauliflower!
Nutmeg
April 22, 2017 at 11:11 pmHi David: You are right there is never too much of a good thing! We loved the cauliflower soup and the whole menu for that special evening.
Cocoa & Lavender
April 24, 2017 at 1:41 pmAgreed, Carolyne – more is more! 🙂
Sippity Sup
April 23, 2017 at 12:16 amPalm Desert. Our paths may have crossed on the 10 freeway! I spend many, many weekends out that way. Next time I'll drop in for soup. GREG
Cocoa & Lavender
April 24, 2017 at 1:42 pmPlease do. Would be lovely to feed you after all the meals you've "made" for me!
Frank
April 23, 2017 at 11:13 amIsn't it interesting how cauliflower has been the "in" vegetable? I'm pretty cynical about fashion, especially when it comes to food. I shudder every time I think about the cupcake craze of a few years back… but this is one trend I can get behind. I love cauliflower in all its many permutations. Indeed can't get enough.
By the way, I have to sheepishly admit I hadn't heard of Palm Desert until now. Palm Springs, of course…
Cocoa & Lavender
April 24, 2017 at 1:44 pmI really agree with you, Frank – fad food trends drive me crazy – the other recent one is sriracha in everything. Ick. I am just biding my time before I see sriracha coffee or cocoa.
It was our first time in palm Desert, Frank- so new to us, too. It was lovely, and a bit quiet than the Springs.
Allison Riggle
April 23, 2017 at 5:39 pmDavid, I love your blog! Have to share my favorite cauliflower recipe: Spicy Roasted Cauliflower with Tahini (Saveur, Dec2015). Although it calls for garlic, which I know you can't eat, I'm betting shallots would work just fine. Try it if you haven't already! all the best, Allison
Cocoa & Lavender
April 24, 2017 at 1:45 pmThanks, Allison! I love new cauliflower recipes and have bookmarked this one on Saveur (which is probably my current favorite food magazine…). Will let you know when I have tried it! See you around… 🙂
Ngeun
April 24, 2017 at 10:34 amI love the natural taste of cauliflower. This soup looks delicious/exquisite, and simple to make too. 🙂
Cocoa & Lavender
April 24, 2017 at 1:45 pmIt is so easy, Ngeun – for us, it is the perfect last minute soup for a special evening.
Karen (Back Road Journal)
April 24, 2017 at 8:12 pmLooks delicious. You can keep sending all those cauliflower recipes my way…I love it in all forms. Actually I had cauliflower pizza that was a soggy mess and the hostess kept saying "it tastes just like regular pizza".
Cocoa & Lavender
April 25, 2017 at 1:58 pmOh, Karen – I knew I had forgotten one of the cauliflower fads. Yes, I know pizza and this is no pizza! 🙂 More cauliflower to come!
Cheri Savory Spoon
April 24, 2017 at 8:23 pmChecked out Caroline's site, very nice David and I love caulflower rice too but it's definitly not rice. Your soup sounds like perfection, saffron and cauliflower are made for each other. BTW in Oregon now, supposed to rain most of the week.
Cocoa & Lavender
April 25, 2017 at 2:00 pmCheri – yes, I love the cauliflower rice, too. I tried it when they were sampling it at Trader Joe's. And it was a lot easier to buy it riced that in was to clean my food processor from home ricing! Glad you are safe in Oregon – enjoy the cooler weather. Oddly, today will only be 80° here!
John | heneedsfood
April 25, 2017 at 12:45 pmAgreed, cauliflower will never be rice and it should never be called rice. Don't get me started on cauliflower steaks. I mean, please.
My mother never quite learned how to cook cauliflower, bless her, so my introduction to it as a child wasn't too positive. You probably already know I'm a big fan, so you're already aware that I want some of this soup now!
Cocoa & Lavender
April 25, 2017 at 2:01 pmOh, and another – cauliflower steaks – they taste just like beef. NOT.
I am not sure if my mother cooked it well or not – but I liked it, especially with a cheese sauce. Well, I would probably like rocks with a cheese sauce, but that is another story…
Unknown
April 25, 2017 at 6:35 pmCiao David, cauliflower rice makes me always smile… Shiny colors in your recipe, love it. And what a nice dish! It's really beautiful! Ciao da Anna e Giovanna
Cocoa & Lavender
April 28, 2017 at 1:43 pmGrazie, Anna e Giovanna – because we "eat with our eyes," it is important to me that there is good color in food!
Amy (Savory Moments)
April 25, 2017 at 8:30 pmI love cauliflower, especially in soup. This looks super pretty and tasty.
Cocoa & Lavender
April 28, 2017 at 1:44 pmThanks, Amy! And thanks for stopping by – I look forward to visiting Savory Moments!
Cathleen
April 26, 2017 at 12:52 amI totally agree!
I wasn't one who grew up on cauliflower, but I now love it!
Cocoa & Lavender
April 28, 2017 at 1:45 pmIsn't it funny how our tastes change as we get older, Cathleen? I would have never eaten a fresh, raw tomato as a child, but now I love them!
Shashi
April 27, 2017 at 9:45 amLooks like we both had cauliflower on the brain 🙂
I so do love a "creamy yet no cream added" cream soup and this one sounds so flavorful! Thanks so much for sharing.
Cocoa & Lavender
April 28, 2017 at 1:46 pmSometimes, Shashi, I think I have cauliflower brain because I eat so much of i! 🙂 While I did use butter in this, olive oil works well, too – there is never need to add cream to something this tasty! Thanks for stopping by – I look forward to checking out Savory Spin!
Inger at Art of Natural Living
May 16, 2017 at 1:29 amThe color on that soup is amazing. And I agree–never too many cauliflower recipes!
Cocoa & Lavender
May 19, 2017 at 1:28 pmSaffron makes everything beautiful, Inger!