Today I want to share with you a recipe that has conquered my palate and filled my kitchen with irresistible aromas: Curry Cauliflower Cream. This vegan soup is a true culinary gem, an ode to warmth and comforting nutrition. It has an irresistible flavor!

I already told you a long time ago that roasted cauliflower had been a real discovery, and I shared with you the recipe for Roasted Cauliflower Cream that I fell in love with so much a long time ago. Well, now , imagine cauliflower, roasted to perfection, merging with the creaminess of coconut milk and the exotic touch of Thai curry . It's like a hug for your soul in every spoonful. Even if cauliflower is not your favorite vegetable, I assure you that this dish will change your perspective. Roasting gives it a texture and flavor that make it the undisputed star of this soup.

This dish is my answer to cold days that ask for something special, something that comforts from within. Curried Cauliflower Cream not only warms your body, but also elevates your senses with its unique combination of flavors. So, immerse yourself in this culinary experience, delight your palate and give yourself a moment of pure healthy pleasure. I promise you that this recipe will be a treasure in your comfort food collection!


  • 1 large cauliflower
  • Up to 4 tablespoons melted coconut oil or olive oil
  • 1 medium onion
  • 2 to 3 tablespoons Thai red curry paste* (depending on preferred spiciness level, I like it spicy so I would use 3)
  • ½ teaspoon lemon zest
  • 120 ml white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 350 ml vegetable broth
  • 400 ml (1 can) coconut milk
  • ½ teaspoon sugar
  • 1 to 3 teaspoons of rice vinegar
  • Salt
  • Freshly ground black pepper

To decorate

  • ¼ cup chopped green onions or scallions
  • 1 tablespoon chopped fresh basil
  • Thin slices of jalapeño, serrano or chili peppers (optional, not shown)
  • croutons


  1. Preheat the oven to 200ºC.
  2. While the oven heats, cut the cauliflower into small florets, and chop the stems. Put all the pieces of cauliflower in a bowl, add a ton of oil on top (about 3 tablespoons) and mix so that everything is more or less coated.
  3. Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes (after 10 to 12 minutes, open the oven and turn the florets and remove the stems, to grill them on all sides). Once baked, remove from the oven and set aside.
  4. While the cauliflower is roasting, peel and finely chop the onion.
  5. In a large cocotte-type saucepan , heat 1 tablespoon of coconut oil over medium heat until shimmering. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion is translucent, about 3-5 minutes.
  6. Add the curry paste and lemon zest and stir to combine everything. Increase the heat to medium-high, add the wine and cook, stirring frequently, until most of the wine has evaporated.
  7. Add all the roasted cauliflower stems and half of the florets to the cocotte. Add the vegetable broth, coconut milk and sugar. Bring to a gentle boil, stirring occasionally. Continue to simmer for 5 to 10 more minutes to blend the flavors, reducing the heat as necessary to maintain a gentle simmer throughout. Remove the pot from the heat.
  8. Let the cream cool for a few minutes. Then, carefully use an electric mixer or put it in a blender to blend, until it becomes a smooth cream. Depending on your preferences, you can then pass it through the Chinese strainer to avoid leaving any threads or bumps.
  9. Add 1 teaspoon of vinegar and salt and pepper to taste (you can use black pepper or a mix of peppers). If the soup needs more acidity, add an additional 1 or 2 teaspoons of rice vinegar, to taste.
  10. Serve the soup in 4 bowls. To decrate and just at the moment of serving, add some of the cauliflower florets that we had reserved to each one, sprinkle a little basil and chives, or you can also add some croutons or roast ham (you can dry it in a few minutes in the microwave ).


  1. If you want to avoid adding wine, simply skip that step. I like it better with it, but without the wine it is equally delicious.
  2. You can store this cream for up to 4 days in the refrigerator, as long as it is well stored: use an airtight jar or my latest discovery to store creams, the 2L jar from Luigi Bromioli , which I find very practical for that purpose in the refrigerator.



Mercy said:

Hola, también estoy interesada si se puede utilizar el curry en polvo amarillo y dónde se compra el que tienes en la receta. Muchas gracias.

Mercedes said:

Se puede utilizar curry amarillo en polvo en vez de pasta de curry?
Y el vinagre puede ser de manzana o de vino en vez de arroz?
Muchas gracias

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