Creamy Cauliflower Leek Soup with Curried Mustard Croutons

I was walking through the Portland Farmers Market this past fall and did a double-take on a stack of orange cauliflower.

Which was nestled up to a heap of fresh leeks. In retrospect, cauliflower leek soup was inevitable.

I adore cauliflower (the earthy flavor, the crunchy (fresh) or creamy (cooked) texture), and the only nit I can pick with this lovely vegetable is its color. It gets lost on a white plate and looks pallid and unimaginative next to other basic ingredients I love, such as potatoes, rice, pasta, and poultry.

There are ways to work around this of course. Roasting comes to mind, as does tossing in buttered breadcrumbs. But I know in my heart that I eat more broccoli than cauliflower, not because I like broccoli better than cauliflower (rather the reverse) but because broccoli is green and green makes magic on the plate.

So there I was, staring at ORANGE cauliflower. Enthralled with the gorgeous color. I bought two heads. But what to do with it?

The first recipe that came to mind was one I taught to students at the Northwest Culinary Academy: a silky, subtle cauliflower soup. I looked up the recipe when I got back to the OtherWorldly Kitchen–and yawned. Subtlety doesn’t interest me as much as it used to. Big bold flavor interests me more these days.

Luckily, cauliflower can hold its own with big bold flavor, even curry spices, mustard, or both. So I reached in the fridge for a jar of Dulcet Madras Curry Mustard and this new soup is the result.

Don’t worry though. If you don’t happen to have this marvelous condiment on hand, I give you an acceptable substitute in the recipe.

But first, you must buy the cauliflower.

Buying Cauliflower

When buying fresh cauliflower, look for heavy, firm heads. There should be no discoloration (brown patches) on the florets (also called curds) and the leaves should be crisp, not limp. Color ranges from creamy white, to green, orange, and even purple. Purple cauliflower turns green when cooked, so maximize its unusual color by serving it as part of a crudité platter or other cold dish. You may also encounter the Romesco cauliflower, which is pyramid-shaped and a gorgeous yellow-green. Or Broccoflower, which is green all the way through.

And then prepare it.

Preparing Cauliflower

The only time I have cut myself seriously in the kitchen is in preparing a large cauliflower, so a word to the wise. Keep the hand that is holding the cauliflower BEHIND the blade of the knife. Trust me on this.

1. Pull off and discard the green leaves that surround the base of the cauliflower.
2. Position the cauliflower head down on a cutting board and work a sharp knife around the base in a cone shaped fashion. Your objective is to remove the stalk that holds the florets together. Make sure you keep the hand that is holding the cauliflower out of the way of the knife blade.
3. Now that the stalk is removed, you can more easily see how the florets attach to the core. Slice each floret cluster through its base, separately it from the head.
4. Break large clusters of florets into smaller pieces.

You can also watch this How to Cut Cauliflower video. I appreciate this chef’s approach, because he is careful to preserve the integrity of each floret (no cut sides).

And now on to the recipes. Make the croutons first. They’ll keep for days.

Cookin’ with Gas (resources from around the web)

• About Cauliflower
• Recipe Tips: All About Cauliflower
• Oven Roasted Cauliflower with Turmeric & Ginger | Bobby Flay, Food Network
• Roasted Cauliflower Popcorn | 101 Cookbooks
• Roasted Cauliflower with Coriander and Cumin Seeds | Gourmet
• Roasted Cauliflower with Dukkah | Steamy Kitchen
• Roasted Cauliflower with Ginger and Mint | Martha Stewart
• Roasted Golden Cauliflower with Panko and Pecorino | Sugarlaws
• Saffron Roasted Cauliflower | Chocolate & Zucchini
• Whole Roasted Cauliflower with Olive Oil and Capers | Gourmet

Copyright 2012-2025 Susan S. Bradley. All rights reserved.