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I love the flavors of cardamom and cauliflower together. Used 2/3 cup whole milk and 1/3 whipping cream. Added a bit more cardamom at the end. I couldn't figure out why this soup was so spicy until I realized I forgot that it has jalapeno. Out of mace, used a pinch of freshly grated nutmeg.

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COOKGIRl January 12, 2006

Excellent soup! It's amazing how cauliflower and milk can become sooo velvety. I love the combination of cauliflower and cardamom - find it very sophisticated - and the flavors are perfectly balanced. I have to admit that I would put cardamom in nearly everything, these days, but BF loved it too (which surprised me, since I thought cardamom was a girl thing). Puréeing the vegetables without the broth and then adding it to taste is a great idea ; since my blender works better with a little liquid, I puréed the cauliflower with the milk to keep all my options with the broth. Be warned though that at this point, your broth is a cardamom-jalapeno infusion, so adding more will increased the spicyness of the soup, even though adding at all was perfect for our taste. Also make sure that you measure your cardamom AFTER grinding it, because 1/2 tsp seeds will yield more than 1/2 tsp powder. Thank you for this great recipe!

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Anne La Quebecoise November 21, 2005

Delightful way to have your cauliflower. The addition of the milk at the very end makes the recipe in my humble opinion. It was easy to prepare this ahead and then reheat it for dinner. We'll definitely be having this again.

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sugarpea February 10, 2005

Very good, I went a little to heavy on jalapeno pepper (used the kind in the jar, I did't have any fresh) next time I'll cut back. Cauliflower is so mild the jalapeno overpowered it. Instead of using milk, I added powered non fat milk using just the broth for the liquid.This is a wonderful low calorie soup if you like cauliflower. A great pre-dinner filler. Thanks for posting Roosie.

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Miss Annie in Indy January 22, 2005
Cream of Cauliflower Soup With Cardamom