Creamy Cauliflower Truffle Delight (Print version)

Velvety blend of roasted cauliflower with aromatic truffle oil, perfect as a light, elegant starter.

# Ingredient List:

→ Vegetables

01 - 1 large head cauliflower, cut into florets (approximately 1.76 lbs)
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium Yukon Gold potato, peeled and diced

→ Liquids

05 - 4 cups low sodium vegetable broth
06 - 1 cup heavy cream

→ Seasonings

07 - 2 tablespoons olive oil
08 - 1 teaspoon sea salt, plus more to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - Pinch of grated nutmeg (optional)

→ Finishing

11 - 2 to 3 teaspoons truffle oil, to taste
12 - Fresh chives, finely chopped, for garnish

# How To Make It:

01 - Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil and arrange on a baking sheet. Roast for 20 to 25 minutes until golden and tender.
02 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook 3 to 4 minutes until softened. Stir in minced garlic and diced potato; cook for 2 minutes.
03 - Add roasted cauliflower to the pot. Pour in vegetable broth and bring to a simmer. Cover and cook for 10 to 15 minutes until potato is very tender.
04 - Remove pot from heat. Blend soup with an immersion blender or in batches using a countertop blender until smooth and silky.
05 - Stir in heavy cream, nutmeg (if using), salt, and pepper. Warm gently over low heat, avoiding boiling.
06 - Ladle soup into bowls. Drizzle with truffle oil and garnish with finely chopped fresh chives.

# Expert Advice:

01 -
  • Roasting the cauliflower first brings out a caramelized sweetness you won't get from boiling.
  • The truffle oil adds an earthy elegance without any complicated technique.
  • It feels fancy enough for guests but comes together in under an hour on a weeknight.
02 -
  • Roasting the cauliflower instead of boiling it is what makes this soup taste restaurant quality.
  • Add truffle oil at the very end, never during cooking, or the heat will kill its aroma.
  • If you blend hot soup in a countertop blender, remove the center cap and cover with a towel to let steam escape safely.
03 -
  • Taste your truffle oil before adding it, some brands are much stronger than others and a little goes a long way.
  • If the soup is too thick after blending, thin it with a splash of broth or cream until it coats the back of a spoon.
  • Use white pepper instead of black if you want a completely smooth appearance without specks.

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