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St. Louis, MO 63117
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It’s okay to eat white foods in winter; potatoes, turnips, parsnips, and cauliflower are vegetables that match the season. The only response to a dreary, gray winter sky is to make a pot of soup. This basic soup recipe gets additional depth of flavor from roasting and caramelizing the cauliflower. For a change of pace, garnish the soup with grated parmesan cheese and truffle oil.

Roasted Cauliflower Soup

  • 2 heads of cauliflower
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 celery rib, minced
  • 2 tablespoons olive oil, plus more as needed
  • ¼ cup dry sherry
  • 4 cups chicken stock
  • ½ cup heavy cream
  • Salt and white pepper and cayenne pepper to taste
  • Fresh herb for garnish

Cut each head of cauliflower in half and toss with olive oil and salt and pepper. Place on a sheet pan and roast at 400 degrees until golden brown, about 30 minutes. Let cool, then cut into florets. Saute the onion and celery in oil. Add the garlic. Add the sherry. Add the cauliflower. Cover with chicken stock. Bring to a boil and simmer until tender, about 15 minutes. Puree in a food processor, then strain with a passoire. Season well and add the heavy cream. Garnish with chopped parsley, tarragon, or other fresh herb.