I will openly admit, I HATED CAULIFLOWER as a kid.  The smell, the taste, the look- YUCK.   When I grew older and was diagnosed with celiac disease ALL vegetables became my dear friends. Yes even Cauliflower. Yes this cruciferous vegtable is now one of my favorites!!  It is a master of disguise you can say.  It can be made into “mashed potatoes”  “fried rice” used instead of creams in sauces, even made into PIZZA crust!  My favorite is making it into one of the most velvety, rich, silky soups you could imagine!   It only takes a few ingredients and cooks up in no time at all.   I usually eat the whole pot myself….. with a bunch of toasted dinner rolls made into crunchy croutons!!!!!!!!!!!!  YUM!!

Here are a few of the wonderful nutritional benefits of cauliflower; Cruciferous vegetables are linked to a significant reduction in risk of cancers.  Cauliflower is also a great source of dietary fiber, which is essential for optimum digestion and has high amounts of antioxidants and the Omega-3s which help prevent chronic inflammation.

Cauliflower Soup

1 Medium Sized Yellow Onion

1 Whole Head of Cauliflower  (cleaned and stem removed)

1 Bay Leaf 1

1/2 TBSP of Olive Oil then more for whipping and drizzling on finished soup

4 1/2 cups water

2 Tsp  Himalayan Salt

1/2 Pepper


In a large pot heat olive oil until very hot

Place cut up onion in oil and sauté until onion becomes translucent

Then add cut up cauliflower (cut in large chunks)

Add your salt, pepper and bay leaf and stir

Then add your water

Cover and cook until you can put a fork through with ease

Place all liquid and cauliflower in a vitamix or other strong blender.

Start to blend on slow speed gradually increasing speed while adding 2 more TBSP of olive oil in a slow steady stream while blending.


Preheat oven to 350

Take a Jennifer’s Way Dinner Roll or Bagel (available at www.JennifersWayBakery.com ) and slice in 1/2 inch slices

Place on baking sheet and brush with olive oil

Bake until lightly browned and then flip and brown other side

Place soup in bowl, drizzle with olive oil, salt and pepper to taste and place croutons on top.



~ Jennifer

This Post Has 11 Comments

  1. Kathy

    I made this as soon as you shared it. I added a teaspoon of Turmeric because I wanted mine to look golden like yours …and it worked beautifully. I love this recipe and that you kept the ingredients simple, I must tell you it was very good the day I made it but even more tasty the next day. Thank you for all you share and for this lovely recipe.

  2. Lynne

    Thank you for sharing this recipe! It looks so good! I am attempting a vegan diet right now. So far, it is going very well. I’m totally okay with not having any meat – although I miss my eggs…lol. Most diets I have tried require cutting out rices, pastas, and breads – this is just the opposite. I’m having a lot of beans, wheat breads, quinoa…and so far, I’m feeling okay. Something has to change how I have been feeling lately – very bloated all the time….and, like I swallowed a brick when I get done with a meal. I’ll keep plugging away at different combinations, until I feel better. I know you can relate… Anyway, thank you for this soup recipe – I think I’m going to love it!

  3. Mary Harrington

    I just finished reading your book and am starting to follow your blog. I saw you on a program promoting your book right after I was discharged from the hospital before I was diagnosed. Jennifer, thank you so much! At age 62 I will be learning how to reinvent my self so I can stay healthy for my soon to be 25 year old son with Autism! When I get myself on the road to recovery, next step will be getting him diagnosed. Meantime, I am on my way to NatureTyme in Syracuse with your book & ingredients list in hand to stock up for cooking & baking this weekend. Thanks again so much!

  4. Ken Parrish

    Just watched your final episode of Blue Bloods. My wife and I loved your character. You were terrific on that show. Any chance you’ll return? God bless!
    Rev. Ken Parrish

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  6. Leeanika

    Made this for my family this Christmas! Huge hit! My daughter who is a vegetarian rates this one higher than her prior minestrone soup fav. She asked for the recipe; by the way, she didn’t like to cook. Thank you Jennifer, goes well with your poppy seed GF rolls!!

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