Gluten free, vegetarian and vegan, this hearty soup is infused with flavor from the nutty charred cauliflower, tahini and fragrant and warming Middle Eastern spices like cumin, turmeric and coriander. Coconut milk (or heavy cream depending on preference) and white beans add silky creaminess and lemon adds a hint of "bright". Serve it topped with reserved cauliflower florets, croutons, minced chives and/or toasted nuts.
Inspiration for this cauliflower soup came from a cauliflower and tahini soup had will dining at a restaurant named Rioja (in Denver) a few years ago. The soup has maintained a place at the back of my mind -- and in a journal that I keep reminding me of meals -- and knew that I needed to recreate my own version for The Savory Tart. I switched this one up a bit an added a few fragrant and warming spices to complement the nutty cauliflower and tahini
Serving and Menu Suggestions
While Rialto topped their version of cauliflower soup with a little edible purple flower, which I believe was a chive blossom, chives have been used here alongside prepared croutons. I particularly like my Brown Butter and Mustard Croutons served atop.
For a lovely vegetarian meal, serve served alongside my Mushroom, Leek and Herb Galette. Or, serve it alongside the Arugula and Orange Salad with Serrano Ham and Manchego for light meal.
Hosting a dinner party? Make it a Mediterranean or Middle Eastern Spread:
- Starter: Roasted Cauliflower, White Bean and Tahini Soup
- Entree: Yogurt, Harissa and Aleppo Pepper Chicken Kebabs and Za'atar and Feta Pita Bread
- Side Dish: Harissa and Honey Carrots with Feta and Pistachios
- Dessert: Olive Oil Cake with Orange, Cardamom and Honey
Tahini Paste
If you aren't familiar with tahini paste, it is a creamy paste -- similar in consistency to peanut butter -- made from toasted sesame seeds. Rich and nutty, It is a pantry staple in Middle Eastern and Mediterranean cuisines. (I find it to be a great pantry staple for making my own hummus by simply opening up a can of chickpeas.)
You can find it in the grocery store in the international food aisle in the Mediterranean section or alongside peanut/nut butters. If you don't find it there, check the natural/organic section or the kosher section.
Ingredients
- olive oil
- large head of cauliflower
- whole garlic cloves
- medium yellow onion
- ground cumin
- ground turmeric
- ground coriander
- white beans, such as cannellini or great northern
- vegetable or chicken stock
- tahini
- coconut milk (substitute heavy whipping cream), optional
- lemon
- kosher salt
- fresh ground black pepper
- chives
- prepared croutons for garnish, optional
See recipe card for quantities.
Jump to RecipeInstructions
Simple to prepare, this hearty cauliflower soup requires only about 15 minutes of active involvement in the cooking process. The balance of time is for roasting and simmering.
Preheat oven to 425°F. (For easy clean-up, line a large, rimmed baking sheet with parchment paper or aluminum foil.)
On the baking sheet, toss the cauliflower and garlic cloves with 2 tablespoons olive oil until evenly coated. Spread the cauliflower and garlic out in a single layer and sprinkle lightly with salt.
Meanwhile, add the remaining two tablespoons olive oil to a soup pot or Dutch oven set over medium heat. Add the chopped onions and cook until softened, about 6 minutes.
Roast until the cauliflower is tender and lightly browned on the edges, 25 to 35 minutes, turning halfway.
Add the roasted cauliflower*, roasted garlic cloves (skins removed), cumin, turmeric and coriander, stirring to combine until fragrant, about 2 minutes.
Stir in the white beans.
Transfer the contents to a blender (or use an immersion blender) and blend until smooth.
Transfer back to the soup pot, add the broth and tahini, stirring until tahini is incorporated.
Simmer for 20 minutes over low heat. Stir in heavy whipping cream or coconut milk (if using), lemon juice and zest.
Season with salt and pepper to taste.
Ladle into bowls and top with minced chives and croutons if desired
Hint: More often than I would like to admit, I find myself with a head of cauliflower that is a few days out from meeting the compost bin. I simply cut the florets off and roast it, cool it and put it in a zipper bag in the freezer for adding to soup a month or two later.
Substitutions & Variations
- Vegetarian - Follow the recipe as stated
- Vegan - Follow the recipe as stated making sure to opt for the coconut milk. (This would also be well suited for preparing with ghee.)
- Gluten Free - This is naturally gluten free. Top it with reserved cauliflower florets or chopped toasted cashews, pine nuts, pistachios, almonds or walnuts instead of croutons
- Pita Chips - Serve pita chips alongside the soup or crush them up as a soup topper
- Nut Topper / Garnish - Top the soup with toasted cashews, pine nuts, pistachios, almonds or walnuts.
- Make it Spicy -- Stir in a few tablespoons of harissa for added heat and a deepening of color. Add more to preference. (I did this and it was wonderful!)
- Tomatoes - While I've not tried this, stir in 3 tablespoons of tomato paste along with the
Equipment
- soup pot or Dutch oven
- baking sheet
- parchment paper or aluminum foil (optional)
- blender, food processor or immersion blender
Storage
The roasted cauliflower soup will store well in the refrigerator in an airtight container for up to 4 days.
This stores very well in the freezer. Store it an airtight container or freezer bag for up to 3 months.
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🍽️ Recipe
Roasted Cauliflower, White Bean and Tahini Soup
Equipment
- soup pot or dutch oven
- baking sheet
- blender or immersion blender
Ingredients
- 4 tablespoons olive oil, divided
- 1 large head of cauliflower, broken Into small florets
- 3 whole garlic cloves
- 1 medium yellow onion cut in ½” slices
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- ½ teaspoon ground coriander
- 15 oz. can white beans, such as cannellini or great northern
- 6 cups vegetable or chicken stock
- ⅓ cup tahini
- ½ cup coconut milk (substitute heavy whipping cream), optional
- zest and juice of one lemon
- salt and pepper to taste
- 2 tablespoons minced chives
- prepared croutons for garnish (such as Brown Butter and Mustard Croutons @thesavorytart.com)
Instructions
- Preheat oven to 425°F. (For easy clean-up, line a large, rimmed baking sheet with parchment paper or aluminum foil.)
- On the baking sheet, toss the cauliflower and garlic cloves with 2 tablespoons olive oil until evenly coated. Spread the cauliflower and garlic out in a single layer and sprinkle lightly with salt. Roast until the cauliflower is tender and lightly charred on the edges, 25 to 35 minutes, turning halfway.
- Meanwhile, add the remaining two tablespoons olive oil to a soup pot or Dutch oven set over medium heat. Add the chopped onions and cook until softened, about 6 minutes. Add the roasted cauliflower*, roasted garlic cloves (skins removed), cumin, turmeric and coriander, stirring to combine and cooking until fragrant, about 2 minutes. Stir in the white beans.
- Transfer the contents to a blender (or use an immersion blender) and blend until smooth. Transfer back to the soup pot, add the broth and tahini, stirring until tahini is incorporated. Simmer for 20 minutes over low heat. Stir in coconut milk/heavy cream (if using), lemon juice and zest. Season with salt and pepper to taste.
- Ladle into bowls and top with minced chives and croutons**.
Notes
**see the recipe for Brown Butter and Mustard Croutons @thesavorytart.com
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