Roasted Cauliflower Soup

Landon Thompson

Cooks & Soldiers - Atlanta


  • 1/2 cup diced pancetta or guanciale 
  • Extra-virgin olive oil
  • 1 onion, peeled and sliced
  • 1 head cauliflower
  • Salt and pepper, to taste
  • 2 cups vegetable stock
  • 2 cups whole milk
  • 1 tablespoon Banyuls vinegar
  • 1/4 cup capers


Heat a small pan over medium heat. Add the pancetta or guanciale and sauté until crispy, about 3 minutes.

Heat a small amount of olive oil in a small pan. Caramelize the onion on low heat until very soft and amber-colored, about 15 minutes. Set aside.

Preheat the oven to 375F.

Cut the cauliflower head into quarters, then remove and discard the cores.

Bring some water in a pot fitted with a steamer basket to a simmer. Steam half of the cauliflower until tender, 10 minutes. 

Meanwhile, toss the remaining cauliflower with olive oil, salt and pepper. Spread on a baking sheet and roast until well-roasted and dark brown all over, 25 minutes.

Combine the steamed and roasted cauliflower in large pot with the stock and milk. Bring to a boil over high heat and reduce to a simmer. Simmer for 10 to 15 minutes or until the cauliflower is extremely tender to the point of falling apart.

Purée the cauliflower in a food processor in batches, using the cooking liquid to achieve desired consistency. Return the soup to a pot when finished and heat through to serve. Season with Banyuls vinegar, salt, and pepper.

Garnish with caramelized onion, a little crisped pancetta or guanciale, and capers.


Serves 4 to 6