Golden Cauliflower Soup with Toasted Almonds
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This is a sponsored post, in collaboration with Minerva Dairy Amish Butter.
Friends, I’m happy to be back partnering with Minerva Dairy Amish Butter and bringing you a most delicious golden cauliflower soup with butter fried almonds and pomegranate.
I got the idea from the golden latte I love at a favorite coffee shop. Turmeric drives that beautiful golden color and I’ve added curry for heat and coconut milk for a smoothy wonderfulness.
On the way to this soup, I’ve discovered a wonderful recipe roasting a whole cauliflower with lots and lots of butter.
I smeared the Minerva Dairy butter all over a whole cauliflower and sprinkled with turmeric. You could stop right here and or proceed with this exquisite, creamy, golden soup.
When it comes to vegetables, nothing enhances them more than good butter. I love Minerva Dairy Amish Butter, which is 85% butterfat, churned for the past 125 years by over six generations of butter makers, using old fashioned butter churns. The butter is made from pasture-raised cow milk, ensuring the highest quality, and greatest taste.
Minerva Dairy Butter can be purchased unsalted, with sea salt or garlic herb. You can make this soup with any of these choices, but garlic herb is a great choice for added flavor.
I was not shy in smearing the butter over the cauliflower before roasting. Cauliflower has a reputation of being a boring or bland vegetable. The good news about that is how it lends itself to creativity and exciting flavor profiles, which transforms it into so many exciting recipes.
Roast at 400 degrees F. for about 40 minutes. You can check at 35 minutes by using a meat thermometer, as 165 degrees F. seemed to work well.
Why Roast Cauliflower Whole?
You might be asking if you shorten the time by cutting up the cauliflower first before roasting. Yes, you can do that, but you do risk having uneven roasting, some browning of different pieces. I wanted a very golden soup, and this method of roasting whole worked well and was less prep time.
I wouldn’t fret too much because it will all go into a super blender (such as a Vitamix) to puree.
Garnish Golden Cauliflower Soup with Almonds, Pomegranate
Creamy soups need to be garnished. I saved some of the tidbits of cauliflower for topping and added in butter fried sliced almonds and cool crisp pomegranate arils. It’s a perfect medley of textures and the pomegranate helps to cool off the spice.
You can use a chicken broth or coconut milk when pureeing the soup. I like a combination of both. If you don’t use coconut milk, you can add in about 1/3 cup heavy cream.
You can make this golden cauliflower soup as mild or as spicy as you like. I added in a teaspoon of mild curry powder, which still has a kick to it and was enough spice for us, but feel free to make this to your own taste.
This is also great left over. I was eating this three days later and enjoyed every single spoonful!
Take a look at more Minerva Dairy Butter at their website, as they have a few different types of butter to try, including sea salt and garlic herb.
Some of the other Minerva Butter Recipes:
Italian Sausage Stuffed Biscuits (using Minerva Garlic Butter)
Blueberry Peach Slab Pie (Make this with apples for the holidays)
More Cauliflower Recipes You Will Love
Whole Roasted Cauliflower (the recipe related to this soup).
Popcorn Cauliflower, Flash Fried
Baked Cauliflower with Butter and Parmesan
Cauliflower Hash with Poached Eggs
Golden Cauliflower Soup
- 1 large head cauliflower
- 2 shallots
- 4 tablespoons butter
- 4 tablespoons turmeric spice divided
- 1 teaspoon mild curry spice
- 1 can coconut milk (13.5 ounce) can use 1/3 cup heavy cream
- 2 cups hot water or broth
- 1/4 cup sliced almonds
- 2 tablespoons pomegranate
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Preheat oven to 400 degrees F.
- Trim off the stems of the cauliflower.
- Mix butter with 2 tablespoons turmeric. Rub butter all over cauliflower.
- Roast cauliflower and whole shallots together.
- Check at 20 minutes. Shallots may need to be removed.
- Continue roasting for another 20 minutes or until softened. I discovered an internal temperature of 165 Degrees F. is good.
- Once you take cauliflower out of the oven, cut into pieces that will fit in your blender. RESERVE a few end tidbits for garnish.
- Using a heavy-duty blender, put in coconut milk, 1 cup broth, cauliflower, shallots, curry spice, making sure to put liquid in first. Add turmeric a little at a time. You may not need it all. You can use boiled hot water in place of broth. Add more broth as needed. You want the soup texture to be creamy but thick enough to hold the toppings.
- Season with salt and pepper, and taste for spiciness. You may want to add in more turmeric and curry powder, a little at a time.
- Melt 1 teaspoon butter in frying pan. Toast almonds for a minute or two until golden.
- Pour soup in bowls. Add cauliflower tidbits, chopped parsley, pomegranate arils, almonds.
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