Cauliflower Velouté
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This cauliflower velouté is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. The cauliflower is incredibly versatile and packed with vitamin C, which supports your immune system beautifully. What I love most is how affordable and simple it is to make, yet it tastes like something you'd order at a fancy restaurant. The creamy cashew base makes it feel indulgent without any heavy cream, and you can easily swap the stock to suit your preferences. It's comfort food at its finest, ready to serve whenever hunger calls.
Ella x
Ingredients
- 600 gcauliflower
- 20 mlolive oil
- 1 kgonion
- 3 ggarlic
- 1000 mlchicken or vegetable stock
- 400 mlcashew cream(blend until smooth)
- 2 gnutritional yeast(for cheesy flavor)
- 1 gsalt
- ½ gblack pepper
- 2 mllemon juice
- 1 gfresh parsley
- 20 gbutter
Detail level
Instructions
- 1
Preheat the oven to 200°C. Rinse the cauliflower and remove the leaves and stem. Cut into florets and place on a baking sheet.
- 2
Roast the cauliflower in the oven for 20 minutes, or until tender.
Tip: Drain excess moisture before proceeding.
- 3
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- 4
Add the chicken or vegetable stock to the pot and bring to a simmer.
Tip: Skim any foam from the surface.
- 5
Add the roasted cauliflower to the pot and cook for 5 minutes.
- 6
Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender and blend in batches.
Tip: Return the soup to the pot.
- 7
Add the cashew cream, nutritional yeast, salt, and black pepper to the pot. Stir to combine.
Tip: Taste and adjust seasoning as needed.
- 8
Stir in the lemon juice and cook for an additional 2 minutes.
- 9
Serve the soup hot, garnished with fresh parsley and a pat of butter.
Tip: Optional: serve with a side of crusty bread.
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