(Serves 4-5)


I large cauliflower head (~8 cups) 

1 small yellow onion

2 tsp. Milford Spice Black Truffle Salt 

 2 tbs. olive oil

2 cups vegetable broth 

½ cup light cream

1 garlic clove (minced)

½ roasted red pepper

 Sea Salt to taste


  1. Pre-heat oven to 450 degrees 
  2. Chop cauliflower and place in large bowl
  3. Add 1tbs. olive oil, MSC Truffle Salt, and minced garlic to cauliflower and stir mixture 
  4. Place mixture on baking sheet and roast cauliflower for ~35-40 minutes
  5. While cauliflower is roasting, sauté chopped onion in 1 tbs. olive oil until translucent 
  6. Add two cups of vegetable broth to onion and bring to a boil
  7. Add roasted cauliflower to boiling broth and reduce heat
  8. Simmer for about 10 minutes, then allow soup to cool
  9. Use immersion blender (or traditional mixer) to mix soup 
  10. Add ½ cup light cream and heat slowly
  11. Serve warm and garnish with roasted red pepper 

Enjoy with a light-bodied Sauvignon Blanc!

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