Chefs Catalog

Spicy Cauliflower Soup

Spicy Cauliflower Soup

Cauliflower is the big thing right now, and we’ve got a great recipe for you. This is a bit spicy, but has plenty of creaminess to mellow out the spice a bit. This recipe is great for lunch or dinner and tastes great. This is a recipe I adapted from, which you can check out by clicking here.

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Serves 3 people.

Equipment Needed


  • 2 Tablespoons Avocado Oil
  • 1 Onion
  • 1 Head of Cauliflower
  • 3 Teaspoons Osem Consomme
  • 3 Cups Water
  • 1 Habenero or 3 Jalapenos
  • 1/2 Teaspoon Tumeric
  • 1 1/2 Teaspoon Cumin
  • 1 Cup Almond Milk
  • 1/4 Cup Roasted or Unsalted Cashews
  • 1 Habenero or 3 Jalapenos
  • Salt and Pepper, as desired.


  1. Preheat oven to 375 degrees.
  2. Chop up onion, cauliflower, and habenero/jalapenos.
  3. Place aluminum foil on baking sheet.
  4. Place chopped onions, cauliflower, and peppers on baking sheet, evenly distributing contents and on one layer.
  5. Drizzle baking sheet with avocado oil and salt and pepper to taste.
  6. Place baking sheet in oven until golden brown. This might 15-20 minutes. Stir no more than one time.
  7. Place pot on top of stove and place contents of baking sheet in large pot.
  8. Add comsomme, tumeric, cumin and water to pot on medium heat.
  9. Bring water to boil for 5 minutes.
  10. Remove contents from heat after 5 minutes.
  11. Put contents and cashews in blender and puree.
  12. Garnish with extra cashews if desired and serve.


  • This recipe is both vegan and kosher as is. No modifications should be necessary.

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