Created by Judith Klausner on 2013-09-20

“Basically, this is the best soup.” -Steve


  • 2 heads of cauliflower
  • olive oil
  • smoked salt (the darker the better. We like Bonfire.)
  • white pepper
  • 1 head of garlic
  • aluminum foil
  • 2-3 cups veggie broth
  • 2-3 cups mushroom broth
  • 2tbsp butter
  • 2tbsp flour
  • ⅔ cup dry white wine
  • ½ medium-sized sweet onion
  • 1tbsp lemon juice

optional (but delicious) garnish

  • a handful of chanterelles
  • 2tbsp butter
  • salt
  • sherry vinegar
  • 1 ear corn
  • olive oil


  • large pot
  • oven
  • 2 deep-sided oven-safe metal pans
  • immersion blender


  1. Pre-heat oven to 400°F.
  2. Clean and chop cauliflower; season with olive oil, smoked salt, and white pepper. Line 2 deep-sided metal pans with aluminum foil and lay out cauliflower for roasting.
  3. Cut off the top of the head of garlic enough to expose the cloves. Wrap in foil and pour 2tbsp olive oil on top of head. Wrap fully to seal it in.
  4. Place garlic and cauliflower in the oven for 40-50 minutes, stirring occasionally. Consider them done when they’re lightly browned and tender.
  5. Dice onion and sauté in large pot over medium heat with 2tbsp butter until caramelized
  6. Add flour, stir constantly until thickened (about 1 minute).
  7. Add wine; cook off alcohol (if needed).
  8. Add broth and bring to boil (a rolling boil is needed for it to thicken).
  9. Extract roasted garlic cloves from foil and add to pot. Also add in roasted cauliflower. Cook the soup for ≈15 minutes, stirring occasionally.
  10. Blend soup with immersion blender until smooth.
  11. Season with lemon juice to taste.
  12. Serve with garnish below.
  13. Try not to eat it all before it gets to the table.


  1. Sauté chanterelles in butter and season with a little salt. When they’ve been caramelized, deglaze in a sprinkle of sherry vinegar.
  2. Cut off the tender parts of the corn kernels and sauté in olive oil.
  3. Serve on top of soup.