Why the world's best known brands choose the OU for Kosher certification Apply now for Kosher Certification
Back to OU Passover Home Page

Crazy Cauliflower Soup (pareve or meat)

Eileen Goltz

Print Recipe

When you puree the heck out of the cauliflower, you get a nice creamy consistency without having to add milk or cream.

1 large cauliflower, separated into florets
1 tablespoon garlic, mince
1 teaspoon crushed red peppers
1/4 cup olive oil
4 cup broth (vegetable, chicken or a combination)
2 tablespoons paprika
2 teaspoons cayenne
2 teaspoons kosher salt
2 teaspoons (or more) black pepper
1 bunch parsley, chopped for garnish

Instructions:

In a large pan of boiling water par boil the cauliflower for about 4 minutes or until tender. Remove from boiling water and let cool slightly. In another stock pot heat the broth until boiling, reduce to a simmer and cover. In a skillet heat the olive oil and sautee the garlic for about 3 minutes or until lightly golden. Then toss in the cauliflower. Cook, stirring and break up the cauliflower slightly, for about 5 minutes. Add the cauliflower mixture to the simmering soup an then add the paprika, cayenne and pepper. Cook for about 3 minutes then remove from heat and let cool. Puree with a blender, immersion blender of food processor. 
Heat through, garnish with parsley and serve. This soup can be made up to a week in advance. Serves 6 to 8.

Notes: When you puree the heck out of the cauliflower, you get a nice creamy consistency without having to add milk or cream.