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    Roasted cauliflower soup with fried capers

    Published: Mar 15, 2021 · Modified: Jul 15, 2021 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

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    Text overlay: Roasted cauliflower soup with fried capers. Soup in bowl.

    Roasted cauliflower soup is made with beautifully browned vegetables, which adds to the depth of flavor. This full-bodied soup gets added richness from the addition of cashew cream. It’s finished with fried capers.

    Enjoy this soup as a starter for dinner, or have it on its own with crusty bread. Vegan & gluten-free.

    Roasted cauliflower soup in bowl.

    Here’s a cauliflower soup that’s guaranteed to impress.

    Cauliflower is roasted with leeks, garlic, and onions. Once everything is nice and toasty, the vegetables are simmered with broth on the stove. Finally, the soup is finished with cashew cream to make it extra velvety & silky.

    It’s garnished with fried capers for a briny finish. The capers add a jolt of unexpected interest, giving an intense burst of flavor.

    (If you have capers leftover in the jar, use them in seitan piccata, olive tapenade, or vegan crab cakes.)

    Cauliflower soup with fried capers in bowl.

    Crossroads Cookbook

    This cauliflower soup recipe comes from the Crossroads Cookbook by Tal Ronnen.

    Crossroads is an upscale vegan restaurant in Los Angeles that opened in 2013. You may have seen Tal on Oprah, or heard about the vegan menus he created at Wynn Hotels in Las Vegas.

    If you’ve spent any time at the restaurant, you won’t be surprised that the Crossroads Cookbook is equally eye-catching. It would do just as well on the coffee table as it would in the cookbook holder.

    In addition to the recipes themselves, I like it when cookbook authors transport me to another place or time in their introduction to each recipe. I want to know about the little café where they had something similar or the trip where they discovered an ingredient they couldn’t live without.

    In this cookbook, there’s plenty of that. I could enjoy it simply as reading material if I didn’t long to cook from it too.

    Crossroads is a cookbook that puts vegetables in the forefront. They’re prepared in new & unusual ways that accentuate their innate flavors – like this roasted cauliflower soup.

    How to make roasted cauliflower soup

    Cauliflower, leeks, and onions on parchment paper covered baking sheet.

    Toss cauliflower florets, garlic, sliced leeks, and onions in oil with salt & pepper.

    Spread on a baking sheet and roast at 425 degrees for 30 to 40 minutes.

    Roasted cauliflower, leeks, and onions in soup pot.

    In a soup pot, melt non-dairy butter with a bay leaves. Add roasted vegetables and vegetable stock. Simmer for 20 minutes.

    Cashews blending with water in Vitamix blender.

    Blend raw cashews with water to make cashew cream.

    Cashew cream with broth and thyme in soup pot.

    Add cashew cream to soup pot & simmer until thickened. Discard bay leaves.

    Immersion blender liquifying cauliflower bisque.

    Blend soup with an immersion or stand blender.

    Capers frying in oil in skillet.

    Fry capers in oil & use as a garnish.

    Make it your own

    As written, the soup calls for ample amounts of extra virgin olive oil & non-dairy butter. That isn’t unusual in restaurant meals, but I prefer to use less. If you feel like a more indulgent meal, up the amounts.

    If you don’t have vegetable stock, use water + vegetable bouillon.

    If you don’t have leeks on hand, replace them with more onions.

    How to store

    Store any leftovers in a covered container in the refrigerator. It will keep for 4 to 5 days.

    Can you freeze it?

    Yes, it freezes well.

    Move any leftovers to a freezer-safe container. When you’re ready to use it, move it to the refrigerator to thaw. Or use the defrost function on the microwave.

    Reheat on the stove or in the microwave until warm.

    As the soup thaws, the liquid will separate a bit. Just give it a good stir. Or to make it even creamier, re-blend with an immersion or stand blender.

    More cauliflower recipes

    Keep the love for cruciferous vegetables going with these cauliflower recipes:

    • Cauliflower steaks with lentils & romesco sauce
    • Brown rice bowl with cauliflower & hummus
    • Mixed vegetable ginger & turmeric rice
    • Easy roasted cauliflower – in the oven or air fryer
    • Roasted cauliflower steaks with cilantro chimichurri

    Cauliflower bisque in soup bowl.

    Roasted cauliflower soup in bowl, topped with fried capers.

    Roasted cauliflower soup (cauliflower bisque with fried capers)

    Roasting the cauliflower imparts a caramelized flavor and winter-white color to this soothing fall soup. After roasting, the vegetables are pureed, giving the soup a silky mouthfeel without it being too rich.
    Makes 8 cups soup, ½ cup fried capers. Serves 6 - 8.
    5 from 2 votes
    Print Pin Rate
    Course: Soup
    Cuisine: French, Vegan
    Keyword: dairy free, gluten free, starter
    Prep Time: 10 minutes
    Cook Time: 1 hour 5 minutes
    Total Time: 1 hour 15 minutes
    Servings: 8 people
    Calories: 272kcal
    Author: Tal Ronnen

    Ingredients

    For the cauliflower bisque

    • 1 head cauliflower 1 ½ pounds, stem and core removed, florets chopped into 1-inch pieces
    • 4 garlic cloves coarsely chopped
    • 2 leeks white and light green parts only, halved lengthwise, coarsely chopped, and well rinsed
    • 1 onion coarsely chopped
    • 1 to 3 Tablespoons extra-virgin olive oil
    • Kosher salt to taste
    • Freshly ground black pepper to taste
    • 2 to 4 Tablespoons non-dairy butter
    • 2 bay leaves
    • 4 cups vegetable stock or water + bouillon
    • 1 cup cashew cream recipe follows
    • 4 fresh thyme sprigs leaves stripped from the stems (about 1 tablespoon)
    • fried capers recipe follows

    For the fried capers

    • canola oil for frying
    • ½ cup capers drained and dried well

    For the cashew cream

    • ½ cup + 1 Tablespoon raw cashews soaked
    • 1 cup water

    Instructions

    To make the cauliflower bisque

    • Preheat the oven to 425°F.
    • Put the cauliflower, garlic, leeks, and onion in a large mixing bowl. Add 1 to 3 Tablespoons oil (depending on your preferences), season with salt and pepper, and toss to coat evenly.
    • Spread the vegetables out in a single layer on a large baking sheet and roast for 30 to 40 minutes, shaking the pan from time to time, until tender and slightly charred. Set aside.
      (The roasted vegetables can be prepared a couple of hours in advance, covered, and held at room temperature.)
    • Put a soup pot over medium heat and add 2 to 4 Tablespoons non-dairy butter (depending on your preferences). When it has melted, add the bay leaves and stir until fragrant, about 1 minute. Add the roasted vegetables, turning them over with a wooden spoon to coat.
    • Pour in the stock and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the soup, stirring occasionally, until slightly reduced, about 20 minutes.
    • Reduce the heat to medium-low, pour in the cashew cream, and gently simmer until slightly thickened, about 5 minutes. Remove from the heat and discard the bay leaves.
    • Working in batches, carefully ladle the soup into a blender, filling it no more than halfway each time and adding some of the thyme and salt and pepper to taste to each batch. (If you have an immersion blender, this is a great time to use it.)
      Puree the soup for a few seconds, until completely smooth (be sure to hold down the lid with a kitchen towel for safety), and transfer to a saucepan or bowl.
      If desired, pass the soup through a fine-mesh strainer, pushing down on the solids with the back of a wooden spoon; discard the solids.
    • Divide the soup among soup bowls, scatter the fried capers on top, and serve.

    To make the fried capers

    • Heat approximately ¼ inch of oil in a small sauté pan until very hot but not smoking. Carefully add the dried capers to the hot oil (they may spit and bubble) and gently stir until the capers bloom and become crisp, 30 to 45 seconds.
    • Remove the capers with a slotted spoon and transfer to a plate lined with paper towels. The fried capers can be kept in a tightly covered container at room temperature for up to 2 hours.

    To make the cashew cream

    • Drain the raw cashews in a colander and rinse with cold water. Transfer the cashews to a blender, preferably a Vitamix, and pour in 1 cup water. Blend on high until very smooth and creamy without any trace of graininess.
      The cashew cream should be smooth on the palate; add more water if necessary.
      If you’re not using a heavy-duty blender, you may need to strain the cashew cream through a fine-mesh sieve to get rid of any grittiness.
    • Cover and refrigerate until ready to use. It will thicken as it sits, so blend with 2 Tablespoons or so filtered water if needed to reach the desired consistency.

    Notes

    Notes from Cadry: When making this recipe, I prefer to use less oil & non-dairy butter than in the actual book. I opt for 1 Tablespoon of EVOO & 2 Tablespoons of non-dairy butter, while the printed amounts are 3 Tablespoons of EVOO & 4 Tablespoons of non-dairy butter. Choose whichever you prefer.
    In the book, it's also listed that a person should soak the raw cashews for at least 12 hours. I don't find that to be necessary. If you're using a Vitamix, you can skip soaking the cashews. Otherwise, soaking for a few hours is plenty. A couple of other alternatives: You can boil the cashews for a few minutes to soften them. Or you can grind dry raw cashews in a coffee grinder until they become a flour. Then add them to the blender.
    Finally, the book calls to simmer the vegetables on the stove for 20 minutes after they're roasted. Since they are fully softened, if you're short on time, you could add a little less broth instead of waiting for it to reduce, and then blend.
    Excerpted from Crossroads by Tal Ronnen, with Scot Jones (Artisan Books). Copyright (c) 2015. Photograph on cover by Lisa Romerein. (The photos in this post are by Cadry Nelson.)

    Nutrition

    Calories: 272kcal | Carbohydrates: 18g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 827mg | Potassium: 452mg | Fiber: 3g | Sugar: 5g | Vitamin A: 662IU | Vitamin C: 40mg | Calcium: 52mg | Iron: 3mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

    Disclosure: I received a complimentary review copy of Crossroads. The thoughts & opinions are totally my own. 

    Content and photos updated March 15, 2021. Originally posted February 29, 2016.

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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. Becky

      February 29, 2016 at 2:05 pm

      5 stars
      Oh, that soup looks amazing! So do the olives!

      Reply
      • Cadry

        March 01, 2016 at 8:39 am

        They were both spectacularly good! I like it when a recipe takes an ingredient that you already love and elevates it.

        Reply
    2. Kristina

      February 29, 2016 at 2:06 pm

      I love Love LOVE Crossroads! we visited again just recently, and it was even better than the first time! I am thoroughly enjoying this book, and this soup is dogeared to try soon – those fried capers…

      Reply
      • Cadry

        March 01, 2016 at 8:41 am

        Oh, I am so eager to get there! I’ve only heard rave reviews. Plus, the last time we were in LA, I was gifted a gift card to Crossroads from Gardein. However, David and I got sick on that trip and weren’t able to use it. So the next time I’m in SoCal, I know I have an amazing dinner in store! Do you have any recipes that you recommend I try next?

        Reply
    3. Bianca

      February 29, 2016 at 4:06 pm

      Fried capers! Shaved Brussels! Everything looks so good. That olive snacky meal is my very favorite kind of meal. Nothing beats a meal of bread, olives, vegan cheese, veggies, and wine.

      Reply
      • Cadry

        March 01, 2016 at 8:46 am

        I love that kind of meal too, and lately, that’s only intensified. You can change it up every time with different sorts of appetizers and add-ins. It’s so easy to put together but somehow always feels like a treat.

        Reply
    4. Ricki

      February 29, 2016 at 10:07 pm

      Wow–this sounds (and looks) just incredible. Who’d have thought to fry up capers?!! Yummmm.

      Reply
      • Cadry

        March 01, 2016 at 8:43 am

        Yes, that never would have occurred to me to fry capers. It adds an extra texture and point of interest that is really fun and brings them to life in a new way.

        Reply
    5. Susan

      March 01, 2016 at 1:48 am

      The soup sounds amazing!

      Reply
      • Cadry

        March 01, 2016 at 8:44 am

        It’s really lovely! I look forward to making it as a starter for a dinner party.

        Reply
    6. Little Vegan Bear

      March 02, 2016 at 2:57 am

      I have had fried capers in a couple of restaurant dishes lately – I absolutely love them! The flavours in the dishes you’ve mentioned sound great, and I’m very taken by the ravioli on the front cover of the book, it looks so perfect. Yum!

      Reply
      • Cadry

        March 03, 2016 at 3:14 pm

        Oh, wow! I had no idea that fried capers were “a thing.” This was the first time I’d heard of frying them, but they really added something special and unique to the dish. The idea of making ravioli from scratch sounds like too much of a task for me, but I’m sure they would be fabulous!

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Spring recipes

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    Salads

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    • Balsamic vinaigrette dressing (Just 5 ingredients!)
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    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Buffalo chickpea sandwich with vegan blue cheese
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
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