January 24, 2021
Creamy Pistachio Crusted Cauliflower Soup
Move over cauliflower rice! This Creamy Pistachio Crusted Cauliflower Soup is the BEST way to eat cauliflower!!! Cauliflower makes an amazing creamy soup, without any actual cream. And the pistachio crusted florets? They lend the perfect crispy texture to this luxurious, yet simple soup.
Cauliflower soup: the best damn way to eat cauliflower
Look, I know cauliflower rice, cauliflower mash, and cauliflower gnocchi have had their moments to shine … but can we talk about creamy cauliflower soup?! In my opinion, it’s the best way to eat cauliflower!
The sautéed cauliflower has a beautiful nutty and slightly sweet flavor that shines when blended with the seasonings and broth. And the pistachio crusted cauliflower florets? They add the perfect crispy texture!
Grab a drink and let’s get to making the best cauliflower soup!
how to make Creamy Pistachio Crusted Cauliflower Soup
Other than this soup being creamy and packed with so much flavor, it’s also super easy to prepare! You’ll have a bowl of delectable soup to cozy up with in just about 20 minutes! Here’s what you do:
- Make the pistachio crusted cauliflower florets. Coat 1/3 of the cauliflower florets in the pistachio breadcrumbs and get those in the oven.
- Sauté your cauliflower. While the crispy pistachio-crusted florets are in the oven, season the rest of the cauliflower and sauté them in vegan butter with the onions and garlic.
- Add the broth. Cover and simmer until the cauliflower is soft and tender.
- Blend. After about 15 minutes, use and immersion blender (or transfer the soup to a regular blender) and pulse until nice and smooth and creamy.
- Serve. With crispy pistachio crusted cauliflower florets, fresh cilantro and lemon zest, and ENJOY!
cauliflower soup? y or n?
Whether you’re already a cauliflower fanatic or you hate the cauliflower trends, I think I’m gonna make a believer out of you with this soup!
If you give this recipe a try, make sure to snap a photo or video of your cozy bowl of perfection and share it by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs.
Til next time, friends! XO!
Creamy Pistachio Crusted Cauliflower Soup
Ingredients
Pistachio Crusted Cauliflower:
- 1 3 oz bag Setton Farms Chili Limón Seasoned Pistachio Kernels
- ½ cup panko breadcrumbs
- 4 cloves garlic
- 1 teaspoon salt
- 1 teaspoon chipotle chile powder
- ½ teaspoon ground black pepper
- ½ pound cauliflower cut into florets
- 2 prepared vegan eggs such as Bob’s Red Mill (*see recipe notes)
- ¾ cup unsweetened and unflavored non-dairy milk
Creamy Cauliflower Soup:
- ¼ cup vegan butter
- 2 cups chopped white onion
- 6 cloves smashed garlic
- 2 ½ pounds cauliflower cut into florets
- 4 cups vegan chick’n broth or vegetable broth *see recipe notes
- ¼ cup nutritional yeast
- 2 teaspoons ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon cayenne powder optional
- Fresh minced cilantro for serving
- Fresh lemon zest for serving
Instructions
- Preheat the oven to 400° F and place a rack in the middle of the oven. Line a rimmed baking tray with parchment paper.
- Place the pistachios, breadcrumbs, garlic, salt, chipotle powder and pepper in a food processor and pulse a few times until a crumb forms. Place the pistachio breadcrumbs into a large shallow bowl. In a separate bowl, combine the prepared vegan eggs and milk. To coat the florets, place a floret first into the wet batter, gently tap off any excess liquid, then coat generously in the pistachio breadcrumbs. Place the florets on the lined baking tray and repeat until all the florets are coated. Bake in the oven for 20 minutes until golden and crispy, flipping halfway through.
- Meanwhile, heat the butter in a soup pot over medium heat. Once the butter is melted, add the onions and garlic and sauté until the onion is translucent and the garlic is fragrant, 3 to 5 minutes. Add the cauliflower and broth, and season with the nutritional yeast, cumin, salt, pepper and cayenne. Mix to combine, increase the heat to high and bring to a boil. Once it reaches a boil, reduce the heat to medium-low, cover and simmer until the cauliflower is tender, 10 to 15 minutes. Using an immersion blender (or transfer the contents to a regular blender), blend the soup until smooth, or until it reaches your desired consistency.
- Serve immediately with pistachio crusted florets, cilantro, and lemon zest. Enjoy!
Notes
*I find vegan chick’n broth in bouillon paste or cubes. To make it a broth, you just mix with water. The brands I find that are most accessible are Better Than Bouillon No Chicken Base (paste), and Edward & Sons Not Chick’n Bouillon Cubes.
