Caramelised Cauliflower Soup with Roasted Parmesan Cauli-Florets and Lemon-Burnt Butter

Rich and creamy, this soup is a bowl full of comfort on a cold winter’s day. Freshly foraged nasturtiums add depth and colour, and can be easily grown or hand-picked straight from nature.


Serves 8

Preparation Time

Cook time

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Cook's NoteNasturtiums are easy to grow and find – they grow like weeds and are edible. Just make sure to wash them properly. Alternatively replace with watercress or sorrel.
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  • 150g baby leeks, chopped
  • 4 cloves garlic, chopped
  • 3 Tbsp. olive oil
  • 1.5kg cauliflower
  • 1 – 2 litres vegetable stock
  • 1 cup cream
  • Sea salt and freshly ground black pepper

Parmesan cauli-florets:

  • 1 head cauliflower florets
  • Sea salt and freshly ground black pepper
  • 2 Tbsp. olive oil
  • 70g Parmesan, grated

Lemon-burnt butter:

  • 150g butter
  • Juice of half a lemon


  • Foraged nasturtiums or watercress
  • Micro-greens


For the soup: Sweat the leeks and garlic in olive oil in a Le Creuset 26cm Marmite for 5 minutes. Add the cauliflower and sauté for a further 5 minutes before ladling over enough warm vegetable stock to just cover. Simmer for 40 minutes or until tender.

Remove from the heat and leave to cool. Blend with the cream in a food processor until smooth. Pour back into your cleaned casserole to warm through, then season to taste.

For the Parmesan cauli-florets, preheat the oven to 200°C. Toss florets in olive oil, arrange on baking paper on a baking tray, season and roast for 25 minutes. Generously sprinkle with Parmesan and bake for a further 5 – 10 minutes until the cheese is caramelized and golden.

For the lemon-burnt butter, melt the butter in a small Le Creuset Saucepan over a medium heat. Allow to turn a rich golden brown, immediately remove from the heat and squeeze in lemon juice.

To serve: Drizzle the butter over the cauliflower soup, top with Parmesan cauli-florets and garnish with nasturtiums and micro-greens to serve.