Cauliflower or Romanesco Soup


  • Cauliflower, cut into florets
  • 2-3 carrots, chopped
  • 1 onion, chopped
  • 2-3 T herb of choice (parsley or thyme are good choices)
  • Broth of choice (chicken stock, veggie stock, or even water), up to 1 quart, depending on size of cauliflower
  • 1-2 c half and half or cream


Sauté the onion and carrots in oil or butter. Cook them until the onions are really soft but not brown. Add the cauliflower and the herbs and cook a few minutes. Add your broth until it comes up just below the level of your veggies and simmer until the cauliflower is cooked, around 12-15 minutes. Add some cream and blend in a blender, then check for salt and pepper.
Roasted Cauliflower or Romanesco
1 head of cauliflower, white or green
Olive oil
Fine sea salt
Preheat oven to 400 degrees Fahrenheit. Place the head of cauliflower on a cutting board, and slice it top-down into ¼-inch slices, some of which will crumble. Toss cauliflower in a large bowl with plenty of olive oil and a bit of salt, spread it in a single layer on a heavy sheet pan (or two, if one looks crowded), and roast until golden brown and caramelized, turning bits and slices once or twice, about 25 minutes. Devour.