Cacio e Pepe Cauliflower Soup

• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 head cauliflower, chopped
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup pasta water or additional broth
• 1/4 cup reserved cauliflower florets for pureeing
• 1 teaspoon black pepper, freshly ground
• Salt to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
2. 2 Add chopped cauliflower to the pot and stir to coat with oil.
3. 3 Pour in vegetable broth, bring to a boil, then reduce to a simmer for 15 minutes or until cauliflower is tender.
4. 4 Reserve 1/4 cup cauliflower florets, then transfer the rest to a blender with a bit of cooking liquid.
5. 5 Blend until smooth, then return to the pot. Stir in Parmesan and adjust consistency with pasta water or broth.
6. 6 Season with black pepper and salt to taste. Simmer gently for 5 more minutes.
7. 7 Serve hot, garnished with reserved cauliflower florets, extra Parmesan, and parsley.

Equipment

• Large pot
• Blender or immersion blender

Variations

• Add cooked pancetta or crispy bacon for a non-vegetarian twist.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.

Pairings

• A simple green salad with a lemon vinaigrette complements this soup beautifully.

Nutrition

Tips

• For extra creaminess, blend reserved cauliflower florets into the soup.
• Use freshly grated Parmesan for best flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat with a splash of milk for creaminess.

Serving Suggestions

• Pair with a crusty baguette or grilled cheese for a satisfying meal.

FAQ