This is a basic, healthy and tasty dish, not hard to prepare. The pan roasting of the vegetables gives this dish a deep and rich flavor. The truffle oil doesn't hurt!


  • 1 whole cauliflower, cut into 1 1/2-inch cubes
  • 1 medium yukon gold potato, cut into 1 inch cubes
  • 4 cups chicken stock
  • 2 tbsp olive oil
  • 1 cup half and half
  • 1 tsp white truffle oil
  • salt and freshly ground pepper, to taste


1. Heat a cast iron pan or heavy skillet to medium temperature, add the olive oil, then add the potato pieces. After they are brown and caramelized on one side, add the cauliflower, toss, turn the heat down to low, and cover. In ten minutes, uncover, toss, and recover. Do this two more times, roasting the cauliflower and potatoes to a nice brown color and cooking the vegetables through.
2. Put the cooked vegetables into a food processor, and blend into a puree, adding the chicken stock to make the soup base. Blend in the half and half and the truffle oil. Put back into a sauce pan, and bring to temperature. Serve very warm, perhaps with a dusting of chopped chives.

Healthy, Low Fat, Low Saturated Fat, Soups, Vegetarian
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