Roasted Cauliflower Soup

Here at Stocked Studios, we have a major condiment problem in our fridge. There is an entire shelf of open jars of mustard, various test products, and every kind of hot sauce. Maybe it's not much of a problem though, because we all put it on everything

What's for lunch? Leftover dinner? Probably needs hot sauce. Making a sandwich? Hot sauce. Tacos? Definitely hot sauce. 

Most importantly, soup? Hot sauce!

Here's a recipe for Krista's favorite Roasted Cauliflower Soup with homemade croutons.  We recommend Callahan's Habanero Hot Sauce on top. 

 Roasted Cauliflower Soup

Recipe from Joy the Baker

Serves 4-6


1 large head of cauliflower (1 1/2 - 2 lbs), halved, cored, and cut into 1 1/2 inch florets

1 heaping tsp cumin seeds

1 heaping tsp curry powder

4 Tbsp olive oil, divided

pinch of salt

1 small onion, diced (about 1 cup)

1 clove garlic, minced

3 Tbsp unsalted butter

1 bay leaf

1 Cups vegetable broth

1/4 Cup plain yogurt 


1. Preheat oven to 375°F. Spread the cauliflower florets out on a large rimmed baking sheet and sprinkle with cumin seeds and curry powder, and drizzle with 3 Tbsp of olive oil. Toss to coat. Season with a big pinch of salt and place in the oven to roast until just tender, about 25 minutes. 

2. In a large saucepan over medium heat, warm the last Tbsp of olive oil. Add the onions and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the minced garlic and cook for 1 more minute. Add the roasted cauliflower along with the butter, bay leaf, and broth. Simmer over medium heat until the liquid has reduced a bit and the cauliflower is very tender, about 15 minutes. Discard the bay leaf. 

3. In a blender, carefully puree the soup in 2-3 batches until very smooth. Return the soup to the saucepan and stir in the yogurt. 

4. Rewarm the soup over medium heat to serve. For a thinner consistency, you can add water. Season with olive oil, salt and pepper, Callahan's Habanero Hot Sauce, and homemade croutons (recipe below). 

5. Soup can be stored in an airtight container in the refrigerator for up to 5 days. 


Savory Seedy Croutons

Recipe from Food52

Makes 3 Cups


3 Cups stale bread cubes (1/2 - 3/4 inch dice)

1 large egg white

2 Tbsp olive oil

1/2 Tbsp cumin seeds

1/2 Tbsp mustard seeds, yellow or brown (we used both)

1 Tbsp poppy seeds

2 Tbsp hulled white sesame seeds

1 Tbsp black sesame seeds

1/2 tsp paprika

1/8 tsp cayenne pepper

1/2 tsp flake sea salt


1. Preheat oven to 350°F. In a large bowl, beat egg white with a whisk until soft peaks form. Add 1 Tbsp of olive oil and whisk until just incorporated. Add the remaining Tbsp of olive oil and whisk again until you have a soft, fluffy mixture. Fold the cubes of bread unto the whipped egg white mixture gently with a spatula until they are completely coated. 

2. Coarsely grind the cumin seeds and mustard seeds in a mortar and pestle or coffee grinder. You don't want a fine powder, just a crushed texture. This will help release the oils and flavors. In a small bowl, combine the crushed seeds with the remaining seeds and seasonings. Sprinkle this over the coated bread cubes and toss again gently until the seed mixture has coated the bread. 

3. Spread the bread cubes out in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, until the croutons are starting to turn a toasty golden color at the edges and are crisp on the outside. Let cool completely in the pan, then store in an airtight container for several days. 


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