If you’re used to finding the florets puréed into creamy soups, this brothy, chunky version will come as a comforting surprise. So will its source: Saltie, a Williamsburg takeout shop best ...

This cauliflower soup is one of my favorites for that very reason—chuck some cauliflower and ... Directly on the sheet pan, ...

To make the cauliflower soup, first clean the leek: remove the base and green leaves (1), then remove the outer layer and cut ...

For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until just softened. Add the ground cumin and ground ...

Step Blanch the reserved florets and leaves in hot water and drain. Pour the soup into warmed bowls and scatter on the blanched cauliflower and leaves. Season to taste.

Add the cooked cauliflower florets to the pan, as well as any cumin seeds left on the tray. Then add the vegetable stock and the broccoli, turn up the heat and bring the soup to the boil ...