Creamy, comforting, and packed with flavour, this roasted cauliflower soup by Culinary Columnist and Executive Chef Paul Watters is a perfect starter or light main.
The addition of lemon pepper gives it a zesty lift, while roasted florets add texture and depth. Ideal for cosy evenings, elegant lunches, or impressing guests with minimal effort.
Here, Paul shares his step-by-step recipe for creating this elegant yet easy dish at home.
Ingredients:
- 2 cloves garlic, crushed
- 5 tbsp rapeseed oil
- Salt and lemon pepper (widely available in most supermarkets)
- 1 large onion, diced
- 6 cups chicken or vegetable stock
- 1 tsp dried tarragon
- 1 cup double cream
- 2 large heads of cauliflower, cut into florets (reserve a few for garnish)
Method:
- Preheat the oven to 180°C (350°F).
- In a large bowl, toss the cauliflower florets with a little rapeseed oil, salt, and lemon pepper. Spread on a baking tray and roast for 35 minutes, or until golden and tender. Set a few florets aside for garnish.
- Meanwhile, heat the remaining rapeseed oil in a large saucepan over medium heat. Add the onion, garlic, and dried tarragon. Sauté for around 5–7 minutes, or until soft and fragrant.
- Pour in the stock and bring to a boil. Reduce heat and simmer for 5 minutes.
- Add the roasted cauliflower (excluding those reserved for garnish) and simmer for another 10 minutes.
- Using a hand blender, blitz the soup until smooth. Stir in the double cream and adjust seasoning with salt and pepper to taste. If it’s too thick, loosen with a splash of water.
- To serve, ladle into bowls, top with a few of the reserved florets, a sprinkle of lemon pepper, and garnish with your favourite herb — parsley or chives work beautifully.
Tip:
This soup freezes well, so make a batch ahead and enjoy fuss-free comfort any time.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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