Reviewed: Jan. 16, 2013

Perfect! Nice and spicy. I didn't change a thing except I omitted saffron because I didn't have it on hand. Ver, very good!

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Reviewer:

Mavis Butter

Living In: Sausalito, California, USA

Reviewed: Dec. 3, 2011

I really liked this, but could definitely have done with a bit less spice. It made my throat burn.

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Reviewer:

Statlady

Cooking Level: Intermediate

Reviewed: Sep. 4, 2011

Thanks for the recipe! I make many variations of this soup from leaks, butternut squash or broccoli and was excited to try the cauliflower. The preparation method though let the taste down a lot. Instead of sauteing the onion and cauliflower next time i'll boil it in water. Then use the bullion for the soup, instead of adding water or chicken broth. This way you preserve the flavour of the veggies, the soup has a much better punch to it and the spices aren't that sharp. Not to mention it's healthier :)

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Reviewer:

GirlDragon

Cooking Level: Expert

Home Town: Sofia, Sofia City, Bulgaria

Living In: Leiden, Zuid-Holland, Netherlands

Reviewed: Sep. 5, 2010

I made this soup but substituted soy milk for the half and half. I also used veggie stock and fresh ginger. My first few tastes of the soup were delish...but then it just made me sickened... couldnt bring myself to eat it....I would leave out the cayenne next time if I do decide to make it again....

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Reviewer:

ljhowland

Cooking Level: Intermediate

Reviewed: Aug. 26, 2010

I made this for a retreat, and it was great. One attendee said, "I don't even like cauliflower, and I loved this!"

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Reviewer:

Hoko Jan Karnegis

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Feb. 21, 2010

This was a very flavorful, spicy soup. It was a little too spicy for my kids, but my husband and I liked it. I think it needs some more texture too it. I felt a little like I was eating baby food. Maybe leave some chunks of cauliflower or add some celery, carrot, or potato chunks. We had it with wheat french bread. The sweetness was a nice contrast. I made it with fat free half and half and didn't miss the fat.

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Reviewer:

Jason Maner

Reviewed: Jan. 18, 2009

This was exactly what I was looking for on a cold night! Perfect as it is!

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Reviewer:

Tedders

Reviewed: Mar. 2, 2008

Great! Does not need any changes to the original recipe. Even my teenagers loved it.

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Reviewer:

Teri

Cooking Level: Intermediate

Reviewed: Jan. 28, 2008

watch how much ginger you use I'd use less it was a little spicy.But will work with it.Nice colour.

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Reviewer:

Diana

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Brantford, Ontario, Canada

Reviewed: Dec. 4, 2007

This was great! I’m a vegetarian so I substituted seared tofu for the sea scallop and used veggie broth instead of chicken. I did put a sea scallop on my husband’s soup and he loved it. I also cut the cayenne pepper in half and it was just enough heat. I served this with some warm bread straight out of the oven and a small salad.

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