Stories / Recipes

Beard House Recipe: Roasted Cauliflower Soup with Pancetta

Elena North-Kelly

Elena North-Kelly

February 10, 2016


We think it's safe to say that cauliflower is having its moment. From crispy fritters to a silky puréed base for seafood to a stand-alone vegetarian entrée, we're devouring the cruciferous edible in a myriad of delicious ways. One of our favorite recent encounters with the trendy vegetable went down at the Beard House, when the culinary team from Atlanta's Cooks & Soldiers created a spirited Basque holiday feast. Rich, creamy, and full of flavor, the soup also ventured into expected territory with the addition of crispy pancetta and briny capers. We liked it so much, we asked the chefs to share the recipe so we can add this to our winter repertoire. Get it here.

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Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.