clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Alice Waters Cauliflower Soup FEATURED

Alice Waters’ Cauliflower Soup

  • Author: Tina Turbin


This unusually spicy and full-flavored cauliflower soup was inspired by a recipe from Alice Waters, author of The Art of Simple Food. If necessary, you can adjust the pungent spices to your comfort level.


  • ¼ cup olive oil
  • 1 large onion, peeled and diced
  • 3 carrots, peeled and diced
  • 3 teaspoons coriander seeds, crushed
  • 3 teaspoons cumin seeds, crushed
  • 1 teaspoon chili powder, or to taste
  • ¼ teaspoon turmeric (I highly recommend Pure Indian Foods for their organic turmeric)
  • ¼ teaspoon dried chili flakes, or to taste
  • 6 cilantro sprigs, coarsely chopped
  • 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (stems included)
  • 5 cups chicken broth
  • salt and pepper to taste
  • For garnish:
  • Yogurt
  • Chopped cilantro or mint
  • A squeeze of lime juice


  1. Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrots, coriander seeds, cumin seeds, chili powder, turmeric, and dried chili flakes and cook over medium heat, stirring often.
  2. When very soft but not browned, add the cilantro, cauliflower and chicken broth. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes.
  3. Stir vigorously with a spoon or whisk to coarsely puree the soup. You may need to add more broth or water to thin the soup if it is too thick.
  4. Taste, adjusting the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice.
  5. Enjoy!

Please do not miss a post

Sign up and you can receive wonderful recipes delivered to your box.



Tina Turbin

PaleOmazing Logo