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Cauliflower Soup with Marcona Almond and Piquillo Pepper Relish

Christopher Hirsheimer; food styling by Melissa Hamilton

Servings: eight.

If you can find it, use orange cauliflower; it won’t change the soup’s flavor but will give it a lovely golden color.


  • Kosher salt
  • 1-3/4 lb. (6 to 7 cups) cauliflower florets (from 1 medium head)
  • 4 Tbs. unsalted butter
  • Freshly ground black pepper
  • 1/4 cup Marcona or regular almonds (roasted and salted), finely chopped
  • 1/4 cup jarred piquillo peppers or roasted red peppers, rinsed, seeded, and finely diced
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. thinly sliced fresh mint
  • 1 medium clove garlic, minced
  • 1/2 tsp. crushed red pepper flakes

Nutritional Information

  • Calories (kcal) : 140
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 15
  • Sodium (mg): 460
  • Carbohydrates (g): 7
  • Fiber (g): 3
  • Protein (g): 3


  • Bring 6 cups water to a boil in a 4-quart pot over high heat. Add 1 tsp. salt, then add the cauliflower and boil until very tender, 10 to 12 minutes. Drain the cauliflower in a colander set over a large bowl to catch the cooking liquid and let the cauliflower cool slightly.

    Working in 2 batches, purée each batch of cauliflower with 2 cups of the cooking liquid and 2 Tbs. of the butter in a blender until very smooth. Season to taste with salt. (The soup can be made up to 4 hours ahead.)

    In a small bowl, combine the almonds, peppers, oil, mint, garlic, and pepper flakes Season to taste with salt and pepper. (The relish can be made up to 1 hour ahead.)

    When ready to serve, gently reheat the soup over medium-low heat. Garnish each serving with a spoonful of the almond relish.


Rate or Review

Reviews (3 reviews)

  • grlup | 10/27/2014

    Really disappointing for a Fine Cooking recipe. Beyond bland. Basically it is cauliflower cooked in water. No taste. The only thing that sort of saved this was the relish. I will look for a different cauliflower soup recipe and use the relish with that.

  • Nanch | 11/23/2011

    This was bland - REALLY bland.

  • cooks_with_will | 02/19/2010

    extremely easy and very tasty for the calories. So creamy, it's hard to believe there's no dairy in the recipe. For the leftovers, I added grated sharp cheddar for a different taste. I will definitely make again.

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