• 1-2 heads cauliflower depending on the size leaves trimmed 
  • 8 tablespoons plant butter, cut into 8 pieces maybe more *can use regular butter
  • 3-4 potatoes peeled and quartered, I like Yukon gold
  • 1-2 shallots, roughly chopped *can use 1 medium onion or 1 leek sliced and rinsed
  • White wine *optional 
  • Coarse kosher salt (more than you think)
  • Lemon infused olive oil *cooks note: I use this to roast my florets
  • 4 1/2–5 cups water more or less depending on size of cauliflower and potatoes
  • 1/2 teaspoon paprika
  • Garnishes 2 tablespoons of a combination of fresh parsley, thyme, basil, green onion, white and light green parts, sliced thinly for garnish whatever you have


1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove, cut up into large florets. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower, set aside. Quarter potatoes make sure potatoes are a little smaller they take a little longer.

2. Melt 3 tablespoons butter in large saucepan over medium-low heat. Add the shallot and 1 1/2 teaspoons salt. If using wine, cover shallots and let simmer (you can use water). Cook until softened but not browned, about 7 minutes.

3. Add large chunks of cauliflower and potatoes, salt and cover 4 1/2 cups water. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes until cauliflower and potatoes are tender and crumbles easily, 15 to 20 minutes.

4. Meanwhile, melt remaining 5 tablespoons butter in 8-inch skillet over medium heat. Add reserved florets and cook, stirring often, until florets are golden brown and butter is browned and has nutty aroma, 6 to 8 minutes. Remove skillet from heat and use slotted spoon to transfer florets to small bowl lined with paper towel. Any leftover butter save for when you puree the soup. Or toss florets in lemon olive oil and roast florets in 425 oven for 20-25 until golden brown.

5. Process cauliflower and potatoes in batches in blender with some of the cooking water until smooth and desired thickness. Return pureed soup to clean pot, bring to brief simmer over medium heat, and adjust consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred). Season with salt to taste and maybe more butter. Serve, garnishing individual bowls with browned florets, fresh herbs. Dash of hot sauce.