The Melaniff Family Cookbook

Roasted Cauliflower Soup

Cauliflower has a long history. François Pierre La Varenne employed chouxfleurs in Le cuisinier françois. They were introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' Théâtre de l'agriculture (1600), as cauli-fiori "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy", but they did not commonly appear on grand tables until the time of Louis XIV.


1 large head cauliflower

4 T olive oil

1 t sea salt

1 large onion, diced

4 C water or chicken stock


Place whole head of cauliflower in a 9 x 13 inch baking dish.
Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt

Add ½ cup water to the dish

Bake uncovered at 350°F for 1 ½ hours, or until a knife cuts easily through the core

Remove cauliflower from oven and allow to cool

Coarsely chop and set aside

Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat

Add onion and cook until soft and translucent, about 15 minutes

Add cauliflower and 4 cups water or stock

Simmer until cauliflower is very soft, about 10 minutes

In a vitamix puree in very small batches until smooth

Transfer back to pot and bring to a simmer