Reviewed: Aug. 28, 2008

I listened to others and cut back on the salt. I also didn't use garlic oil or garlic powder, but instead roasted a couple of cloves of unpeeled garlic with the cauliflower. Use 5 or 6 for a more pronounced flavour. I added peas to the recipe because my 3 year old wanted a green soup, and to make it just more visually appealing. If I hadn't done that, I would have added some tumeric, just for a boost of colour. I also added carrots and celery to the onions in the pot. It's a pretty good soup. I may sprinkle it with bacon and scallions before serviing it, and maybe a dollop of sour cream. We're having it in about half an hour with some crusty bread.

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Mama_B

Cooking Level: Expert

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Reviewed: Jun. 25, 2008

My husband made this soup and it tasted great. He combined another cauliflower soup recipe so I'm not sure what all he modified.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jun. 19, 2008

Delicious!!! The nutmeg really adds a nice touch to it. I blended mine and if you don't add enough broth, it can even turn into a substitute "mashed potatoes". Yummy.

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Apr. 10, 2008

OUTSTANDING! Deserves way more than 5 stars! This is one of the best soups I've tried. If you love garlic and you love cauliflower then you MUST try this recipe. The only suggestion I have is to use a potato masher on the cauliflower after it comes out of the oven,(before you add it to your soup pot.) I used a dry, white wine in place of the sherry and I think the head of cauliflower I had was exceptionally large, so I had to use an extra splash or two of both the milk and the chicken broth. Just use your best judgement to get the desired consistency you prefer. A very BIG thanks to Jennie for submitting this one; it's a definite keeper!!!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Mar. 3, 2008

Love, love, love this soup! It's easy to make, but it can be a bit of a hassle to roast the cauliflower first. The first time, my husband and I ate the roasted cauliflower beforeI could make the soup. The second time, I actually made the soup and it was delicious! I might cut back a little on the salt next time. Even my cauliflower-hating kids ate this soup, and that's a big deal at my house!

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MAMALEIGH

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

We LOVE this recipe. I tweaked it a bit. I roasted the cauliflower on 425. I roasted 4 whole garlic cloves with the cauliflower. I only used 1 heaping Tbsp. of flour. I used skim milk. I added 2 Tbsp. white wine instead of sherry. I blended half the soup in a blender, and then once it is all done, at this point, I add a second can of chicken broth. Delicious!

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Maryann D.

Cooking Level: Expert

Home Town: Bay Shore, New York, USA

Living In: Ronkonkoma, New York, USA

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Reviewed: Feb. 9, 2008

This was a great recipe and very flavorful. We did not find this salty.

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jee jee

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2008

This was fantastic!!! I used 3 medium heads of cauliflower, 1 cup Almond Breeze (we had no milk), and no butter. I roasted the cauliflower with cooking spray instead of olive oil and used fresh garlic. Instead of sherry, I used white wine (about 1/2 cup), and 3 cans of vegetable broth. I also used 2 onions. I blended all of the soup--it was fantastic!! Thanks for the delicious recipe--this is a wonderful way to use cauliflower and is so healthy!!!

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Brooke Elizabeth

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: Dec. 19, 2007

Really tasty, my husband loved it & he has never really enjoyed cauliflower! He did add a "secret ingredient" which he declared to make this soup "the best!" (The secret ingredient was fresh ground black pepper)

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LYSSUM

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Reviewed: Dec. 18, 2007

good...we liked the flavor of the roasted cauliflower. However, it was WWAAYYYY too salty, so be careful!

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Sonja

Cooking Level: Expert

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Reviewed: Dec. 10, 2007

I didnt have any milk in the house, but did have a little heavy cream ~1/4 c. So used that and a little extra chicken broth. Also cut back on the flour...in fact I think that it might not even need any flour if you blend most of the cauliflower in the blender with the broth. Kept a few little pieces whole for texture. Nice first course soup. .UPDATE...I froze some of it and for some reason, it did not freeze well- had funny texture when I reheated nit.

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Erin C

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Dec. 4, 2007

This is a great recipe, although I didn't add the Sherry or the nutmeg. It was excellent and is a perfect lunch with a peice of fresh bread!! I will definitely be making this again.

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JennyO

Cooking Level: Expert

Living In: Windsor, Ontario, Canada

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Reviewed: Nov. 22, 2007

Not sure what to give this recipe...half of the people I served it to loved it and half didn't like it at all. Those that liked it really loved the spices... Mine turned out a bit thick, so I had to add extra milk.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Nov. 6, 2007

This was fantastic and easy! I sauteed some garlic in with the onion since I didn't have garlic salt to use in the roasting of the cauliflower. Also, I used white wine instead of sherry...a couple of glugs actually. Finally, I added a squeeze of lemon juice at the end. Very tasty and perfect for lunch or dinner with a nice baguette on the side! Thanks for sharing.

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elizab54

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Reviewed: Oct. 30, 2007

I couldn't believe how good this was! The only change I made was using white cooking wine in place of sherry. The cauliflower was definitely done in 30 minutes. It didnt make as much as I'd hoped - three regular (not that big) servings (it must be 6 small cups the recipe refers to). But it was perfectly seasoned and creamy (even though I used 1% milk) - I did blend half after adding the cauliflower. Oh and I did salt to taste, not the full amount. This was my first time having Cauliflower Soup - gotta love health food that doesnt feel like it!

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Christine M

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Oct. 28, 2007

My husband and I found this recipe extremely good. I did what someone else suggested and cut the salt in half. I wouldn't make any other changes to it. It's perfect the way it is!

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Oct. 25, 2007

A really delicious way to use cauliflower. Nice and hot and filling on a winter's evening. I agree with the contributor, though - lighten up on the salt. I halved it, and I still find it salty.

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Aliseb

Cooking Level: Intermediate

Home Town: Minerva, Ohio, USA

Living In: Rouen, Haute-Normandie, France

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Reviewed: Oct. 13, 2007

Some notes from the submitter of this recipe: I made this soup as a healthy recipe to enjoy for lunch. Some butter, carrots & some freshly grated parmesan cheese would make this taste even better. * I do want to caution others that I used a large head of cauliflower. I would strongly encourage others to reduce the amount of garlic if they are not garlic lovers and the salt should probably be reduced to 1 teaspoon. You can always add more later. I like less broth & more veggies so others may also chose to add more milk & flour if a soupier consistency is desired. A medium sized roasting pan or 13"x9" pan is a better fit than the small roasting pan I noted in the recipe as it allows more room to toss. Jo's Rosemary Bread compliments this meal. (I add garlic powder & grated parmesan cheese to it.) Enjoy! ~Jennie

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