• 1 large head of cauliflower, chopped
  • 1 onion, chopped
  • 1 small carrot, chopped
  • 2 cups water or good veggie stock
  • 1 garlic clove
  • 1/2 tablespoon caraway seeds (optional)
  • 1/2 tablespoon dill weed
  • 1 tablespoon liquid aminos (or Bragg, or half soysauce half water)
  • 1 tablespoon lemon juice
  • cracked black pepper and cayenne to taste.


Bring water (stock) to a boil, steam the veggies until tender.
Puree the veggies with some of the water in a food processor or
blender, adding spices. Transfer back to the pot and thin down
with water or stock as needed. Adjust seasonings to taste.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Cauliflower Bisque