Total Time
Prep 20 mins
Cook 40 mins

This is from 250 Delicious Soup Recipes -- a classic. It said "cheese", so in true 'Zaar fashion, I decided upon Pecorino Romano.

Ingredients Nutrition


  1. Cook cauliflower in boiling water, uncovered until tender.
  2. Place cauliflower and water in blender and stir. Add milk.
  3. Melt butter; add onion and saute until tender, but not brown.
  4. Blend in flour, salt, and cayenne; add milk mixture gradually, stirring constantly and cook five minutes.
  5. Pour egg yolk in gradually and mix well.
  6. Garnish with cheese.
Most Helpful

Well, I'l be eating this tomorrow, but it tasted not bad so far. For some reason I found the instructions confusing. Like adding the milk mixture to the flour, when the milk had already been added to the cauliflower broth? Perhaps I wasn't reading right? Also no temperatures were indicated, which I like having in a recipe. And perhaps, but I'll know better tomorrow, it tasted a bit too strongly of butter to me. My suspicion is it will taste great, it just seemed like the butter was leaving a film in my mouth? Perhaps I messed the roux? Anyway, thanks for sharing!

Chef Pollo March 19, 2013

This was a great way to use my leftovers cauliflower from thanksgiving. I used cheddar cheese instead (because it is more kid friendly) We all loved it.

~Val~ November 29, 2010

Very comforting! So rich and creamy. Next time I will boil the onion (which I will add more of) with the cauliflower and just throw it all in the blender. I was shocked at how much this tasted of potato soup! Of note, I used only 1.5 T of butter, seasoning salt, whole wheat flour and fat free milk all with great results. Made for our Veg*n VIP Oct 2009.

JanuaryBride October 07, 2009