Cauliflower soup

Cauliflower: Look for firm, tight cauliflower heads with no browning.

Extra virgin olive oil: I like a medium-intensity oil here, like our Private Reserve Greek extra virgin olive oil. Drizzle some over top of each bowl for extra richness.

Aromatics: One yellow onion and five garlic cloves give this soup a sweet and savory depth of flavor. You can substitute the onion with white onion or 3 shallots if you’d like.

Spices: Basic pantry spices of Spanish paprika, cumin, and turmeric bring a comforting savory flavor. Sumac gives some tartness for balance–you can learn all about this Mediterranean wonder spice in our guide, order online, or substitute with a grating of lemon zest just before serving.

Broth: A low-sodium vegetable broth brings a nice umami flavor, or you can substitute with store bought or homemade chicken stock.

Whole milk: Milk is a lighter option than heavy cream, and it makes the soup perfectly creamy without overpowering the spices. You can also leave it out to make this soup vegan, or replace it with an unflavored, unsweetened plant-based milk.

Lemon juice: Lifts the hearty, creamy soup.

Fresh dill: Gives the soup a fresh herbal element. You can substitute with any tender savory herb, like chive or parsley.

Get ready. Preheat your oven to 425°F. Cut 2 cauliflower heads in half from top to bottom through the stem. Use the tip of your knife to slice off each individual floret, discarding the stem. Slice any larger florets into smaller pieces so all of them are about the same size.

Season the cauliflower. Transfer the cauliflower to a large sheet pan. Sprinkle with salt and pepper and drizzle generously with olive oil. Toss to coat, then spread evenly without overlapping–use two sheet pans if you need to.

Roast the cauliflower. Roast, turning at about 25 minutes, until the cauliflower is tender and deeply browned in some parts, about 45 minutes in total. Remove from the oven. pieces of roasted cauliflower spread out on a sheet pan.

Prepare the aromatics. While the cauliflower roasts, chop 1 onion and 5 garlic cloves.

Sauté the onions. In a large heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium until shimmering but not smoking. Add the onion and cook until translucent, about 7 minutes. Add the garlic, 2 teaspoons cumin, 2 1/2 teaspoons sweet paprika, 1 teaspoon sumac, and 1/4 teaspoon turmeric. Stir just until fragrant, about 1 minute.

Simmer. Add 3/4 of the cauliflower (reserve the remaining for later). Stir to coat well with the spices, then add 4 cups of broth and 1 cup of water. Turn the heat to high to bring to a boil, then lower heat to medium and cover part-way. Simmer until thickened slightly, 5 to 7 minutes. While it boils, prepare 1 cup of chopped dill, discarding any tougher stems.onions and roasted cauliflower being sauteed in a pot.

Blend. Uncover and remove from heat momentarily. Use an immersion blender to blend until you achieve your desired smoothness–I keep mine a bit on the chunky side. You can also transfer to a blender or food processor, just be sure to leave plenty of room at the top and blend with the steam cap off.

Finish and serve. Return to a medium heat and stir in 2 cups milk, the juice from 1/2 lemon, and reserved cauliflower. Cook briefly so that the soup is all warmed through. Test and adjust salt as needed. Finally, stir in the dill and serve hot. close up of a pot of roasted cauliflower soup.