Reviewed: May 19, 2012

awesome. Turned it into a vegan special, so stock instead of soup and milk. Used more nutmeg, a whole bulb of roasted garlic instead of garlic powder with the cauliflower and no sherry/alcohol. Also blended the whole pot load. Served with garlic bread. Thanks.

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Bee

Reviewed: Apr. 24, 2012

Delicious. Made exactly as written.

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Reviewer:

PopcornKing

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Mar. 20, 2012

Delicious! Mine came out super thick, but that may have been due to the tweaks I did. I used regular extra-virgin olive oil, but roasted several garlic cloves with the cauliflower. I also used shallots rather than onion because I like their flavor better. Lastly, I used some Salvadoran cream and evaporated milk to make up the 1 cup milk (so many recipes are improved by using Salvadoran cream!). I'll definitely make it again.

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BrandonRose

Reviewed: Mar. 6, 2012

Easy and amazingly delicious. I added curry powder to the cauliflower before I roasted it. Amazing!

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Elizabeth

Reviewed: Feb. 26, 2012

I ended up making this with romanesco, just because that's what I had on hand. So delicious! Even our friend who "doesn't like vegetables" went back for seconds. The only other thing I added was 1/4 tsp of cayenne pepper for a little kick. Will definitely be making this one again. Thanks for the great recipe!

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MelanieW

Cooking Level: Intermediate

Home Town: Placerville, California, USA

Living In: San Francisco, California, USA

Reviewed: Feb. 7, 2012

Delicious!! I substituted the chicken stock, milk and butter for veggie stock, almond milk and olive oil to make vegan. Used white wine instead of sherry simply to avoid a trip to the grocery. Garnished with green onion tops and a little cayenne pepper. Blended about 3/4 as suggested. Wonderful healthy soup that tastes creamy and indulgent. Thanks Jennie!

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lindsw

Reviewed: Feb. 2, 2012

Delicious......even my 8 year old loved it!!!!

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LAD6363

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 30, 2012

OMG Jennie! This is fantastic! I cannot wait to share the recipe with friends! I did make some substitutions: instead of 1 c. milk, I added an extra cup of chicken broth (the soup was still deliciously creamy); I also substituted white wine for the sherry just because I didn't have any on hand; and I roasted 6 cloves of garlic with the cauliflower instead of using garlic oil. The soup is delicious, creamy, and flavorful. I recommend either using an immersion blender to blend until very smooth, then adding back some of the cauliflower for texture. Of course you could also you a regular blender too. Fantastic recipe!

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Reviewer:

debbywbob

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

Reviewed: Jan. 26, 2012

this soup is so yummy. I made a few changes to preparation but I don't think it affected the recipe. First I placed cauliflower, chopped carrots and chopped celery and chopped onion on a cookie sheet, added fresh garlic cloves drizzled with olive oil salt and pepper. cooked in oven for 30 min. then I pureed the veggies and followed the rest of the recipe but omitting the onion with the butter. also used skim milk. Love Love love this soup!

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kat

Cooking Level: Intermediate

Reviewed: Jan. 21, 2012

I thought this was pretty good. A little salty I suggest not adding the salt, or using low sodium broth and then adding salt to taste. I blended half the soup in the blender and added a little extra broth and it still looked like oatmeal.

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