Cristina Ferrare's Cauliflower Soup with Almond and Roasted Pepper Relish

Cristina Ferrare's Cauliflower Soup with Almond and Roasted Pepper Relish
Serves 8


  • Kosher salt
  • 1¾ lb. (6-7 cups) cauliflower florets (from 1 medium head)
  • 2 Tbs. unsalted butter
  • 2 tbs. extra-virgin olive oil
  • Freshly ground black pepper


  • ¼ cup roasted and salted almonds, finely chopped
  • ¼ cup jarred roasted red peppers, rinsed, seeded, and finely diced
  • 2 ½ Tbs. extra-virgin olive oil
  • 1 Tbs. fresh mint, chopped
  • 1 medium clove garlic, minced
  • ½ tsp. crushed red pepper flakes

You can make the soup up to 4 hours ahead and the relish up to 1 hour ahead.


  1. Bring 6 cups water to a boil in a 4-quart pot over high heat. Add 1 tsp. salt, add the cauliflower, and boil until very tender, 10 to 12 minutes.
  2. Drain in a colander set over a large bowl to catch the cooking liquid and let the cauliflower cool slightly.
  3. Put cauliflower in oven to caramelize. Roast at 400 degrees F with 1 Tbs. olive oil drizzled over it for about 20 minutes.
  4. Working in two batches, puree each batch of cauliflower with 2 cups of the cooking liquid, 2 Tbs. of the butter, and 2 Tbs. of the olive oil in a blender until very smooth. Season to taste with salt.
  5. In a small bowl, combine the almonds, peppers, oil, mint, garlic, and pepper flakes. Season to taste with salt and pepper.
  6. When ready to serve, gently reheat the soup over medium-low heat. Garnish each serving with a spoonful of the relish.
  7. Drizzle 1 to 2 tsp. of olive oil over each bowl.

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