Cauliflower soup with croutons and seeds

Cauliflower soup you’ll want to make time and time again.


  • 100 g butter
  • 1 cauliflower (800 g)
  • 1 pinch of ground nutmeg
  • 1 pinch of cayenne pepper
  • 1 tbsp sesame seeds
  • olive oil
  • bread cut in cubes for croutons
  • 2 tbsp olive oil


Preheat the oven to 180 °C / 355 °F. Melt the butter over medium heat, swirl the pan occasionally. When becomes brown (but not burnt) take the pan off the heat. Clean the cauliflower and place it in a large casserole. Pour the browned butter over the cauliflower. Place a lid on the casserole or covered with aluminum foil and place in the oven. Bake for 1 hour and 15 minutes or until the cauliflower is all soft and tender.

Remove the cauliflower from the oven and add it in 700ml of boiling water or vegetable broth and blend well. Season to taste with salt and pepper, add a pinch of ground nutmeg and a pinch of cayenne pepper.

Serve with croutons and seeds.


cauliflower soup 01 web

Recipe & photos by Aleša Velikonja, studiocapsula Photography

Aleša Velikonja Aljoša Kravanja

We are a couple in life and with in photography. As caractrs very different, but this is very positive for our work with photography, because we complete each other. Despite the differences, we have a couple of complementary interests, art, fashion, architecture and we love to travel and we love love love food.

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