Please consult the OU's guidelines for checking fruits and vegetables.

Cream of Cauliflower Soup
Cream of Cauliflower Soup Eileen Goltz | Pareve
50 minutes 20 minutes
30 minutes
6 servings (about 1-3/4 quarts)

  • 1 large head of cauliflower
  • Juice of 1 lemon
  • 2 Tablespoons minced onion
  • 2 celery stalks, minced
  • ¼ cup butter or margarine
  • ¼ cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 2 cups light cream or nondairy creamer
  • A dash of nutmeg
  • Salt, to taste
  • Grated Parmesan cheese (optional)

  1. Wash the cauliflower and break into florets. Cook with the lemon juice in a small amount of boiling water until tender. Drain and whirl cauliflower in blender until pureed or force through a food mill.
  2. Saute the onion and celery in the butter for 2 to 3 minutes. Blend in the flour and stir in broth. Cook, stirring, until slightly thickened.
  3. Stir in the cauliflower, cream, nutmeg, and salt and garnish with cheese.

Kashrut Instructions

CAULIFLOWER (Fresh & Frozen):

INFESTATION: Thrips may be found on the thin white branches or between the tightly packed cauliflower florets. These insects are easily discernible as their black color contrasts with the white vegetable. Small orange insects may at times be seen clinging to the outside of the cauliflower. These insects are easily washed off.


  1. Separate and remove cauliflower florets from the stem
  2. Examine several pieces of the cauliflower paying careful attention to the under part of the floret
  3. Wash thoroughly before using.
  4. Heads of cauliflower that are found to be infested are difficult to clean and should not be used

Frozen cauliflower should be carefully scanned for signs of infestation but requires no further checking unless insects are found.