
Golden Cauliflower Soup with Saffron and Toasted Almond Gremolata
Get ready to spoon up pure sunshine! This golden cauliflower soup, kissed with saffron and topped with a nutty, zesty almond gremolata, is rich, vibrant, and downright luxurious. It’s comfort food gone gourmet, and I can't wait to guide you through this flavorful masterpiece!
4.0 out of 5 (1 rating)

Prep Time
20 minutes
Cook Time
35 minutes
Servings
4 servings
Cuisine
Mediterranean
Ingredients
- •1 medium head of cauliflower, chopped into florets
- •2 tablespoons olive oil
- •1 medium yellow onion, diced
- •3 cloves garlic, minced
- •1 teaspoon ground turmeric
- •1 pinch saffron threads, steeped in 2 tablespoons warm water
- •4 cups vegetable stock
- •1 cup coconut milk
- •Salt and pepper to taste
- •1/4 cup sliced almonds, toasted
- •2 tablespoons fresh parsley, finely chopped
- •1 teaspoon lemon zest
Instructions
- 1
Preheat your oven to 400°F (200°C). Arrange the cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and season lightly with salt and pepper. Roast for 20-25 minutes, turning halfway through, until lightly golden and tender.
- 2
While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
- 3
Stir in the minced garlic and ground turmeric, cooking for 1-2 minutes until fragrant. Add the roasted cauliflower to the pot and mix well.
- 4
Pour in the vegetable stock and bring the mixture to a simmer. Cover and cook for 10-15 minutes to allow the flavors to meld.
- 5
Blend the soup using an immersion blender or in batches with a countertop blender until smooth and creamy. Stir in the coconut milk and the saffron water, then season with salt and pepper to taste. Keep warm over low heat.
- 6
To make the gremolata, combine the toasted almonds, fresh parsley, lemon zest, and a pinch of salt in a small bowl. Mix well to combine.
- 7
Ladle the soup into bowls and garnish each serving with a generous sprinkle of the almond gremolata. Serve immediately with crusty bread or your favorite side dish.
Nutrition Information
Calories
210 calories
Protein
5g
Carbs
17g
Fat
15g
Frequently Asked Questions
Q: Can I use frozen cauliflower instead of fresh?
A: Yes, you can use frozen cauliflower if fresh is not available. Thaw the cauliflower completely and pat it dry to remove excess moisture before roasting. Note that frozen cauliflower may not caramelize as well as fresh, but it will still work in the recipe.
Q: What can I substitute for saffron?
A: If you don’t have saffron, you can omit it or substitute it with a small pinch of ground cardamom or a bit more turmeric to maintain the golden color. However, keep in mind that saffron adds a unique depth of flavor that other spices cannot replicate.
Q: Can I make this soup dairy-free or vegan?
A: This soup is already dairy-free and vegan, as it uses coconut milk for creaminess. Make sure to use vegetable stock rather than chicken stock to keep it vegan-friendly.
Q: How should I store leftovers and reheat them?
A: Store the leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened, add a splash of vegetable stock or water to reach your desired consistency.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a bit of stock or water if needed.
Q: What are some variations I can try?
A: You can add a pinch of smoked paprika for a smoky flavor or stir in a tablespoon of nutritional yeast for a cheesy undertone. For added protein, top with roasted chickpeas or serve alongside a quinoa salad. You can also swap the toasted almonds in the gremolata for hazelnuts or walnuts.
Q: Why is my soup not as smooth as I’d like?
A: If your soup is not as smooth, it may be due to insufficient blending. Use a high-speed blender and blend in small batches for the creamiest texture. If using an immersion blender, take extra time to blend thoroughly. Straining the soup through a fine-mesh sieve can also help achieve a velvety consistency.
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