• 1 large cauliflower
  • 1/2 cup extra virgin olive oil
  • 4-10 cloves of garlic
  • sea salt
  • black pepper
  • 2-3 cups of water or chicken or vegetable broth
  • (1/2 cup light cream optional)


Wash cauliflower and separate florets into uniform pieces.
Crush garlic in garlic press and saute in the olive oil until tranlucent but not brown.
Keeping oil hot, add cauliflower and saute until browned.
Season with salt and pepper. (I find that it needs a lot of salt.)
Lower heat and cover, let cook for 5 minutes, stirring occasionally.
Add water or broth (best if it is hot) cover and cook for 20 to 30 minutes, until cauliflower is soft enough to mash with a potato masher.
Mash or process in food processor until creamy.
Add cream if desired.

This soup also makes a great pasta sauce. Add lots of grated Romano cheese. Enjoy!

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Submitted 6/13/05.
Source: my grandmother
Submitted By: Rosanne Limoncelli
Cream of Cauliflower Soup