Silky and savory with deep roasted cauliflower notes and a bright lemon lift. Creamy white beans give it body and a pleasantly smooth, slightly nutty texture. Mildly spiced with smoked paprika and thyme for warmth without heaviness. Serve hot for cozy dinners, light lunches, or as an elegant starter for guests.
Ingredients
- Cauliflower florets (1 medium head, about 600 g)
- Cannellini or other white beans (2 cups cooked or 1 x 15 oz can, drained, about 400 g)
- Yellow onion (1 medium, chopped)
- Garlic (3 cloves, minced)
- Olive oil (2 tbsp, divided)
- Vegetable or chicken stock (4 cups / 1 L)
- Lemon (1, zested and juiced)
- Fresh thyme (1 tsp leaves or 1 tsp dried)
- Smoked paprika (1/2 tsp)
- Smoked paprika (1/2 tsp)
- Salt (approx. 1 to 1 1/2 tsp, to taste)
Instructions
- Preheat the oven to 220°C (425°F). Toss cauliflower florets with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper and smoked paprika. Arrange on a baking sheet in a single layer.
- Roast the cauliflower for 20–25 minutes until golden and caramelized at the edges, turning once. Reserve 6–8 small roasted florets for garnish, roughly chop if desired.
- Meanwhile, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add chopped onion and cook 6–8 minutes until softened and translucent. Add garlic and thyme and cook 30–60 seconds until fragrant.
- Add the roasted cauliflower (reserve the florets noted above), drained beans and stock to the pot. Bring to a gentle simmer and cook 8–10 minutes to let flavors meld.
- Remove from heat. Using an immersion blender, puree the soup until smooth and silky. Alternatively, carefully transfer in batches to a blender and puree, then return to the pot. Adjust consistency with extra stock if too thick.
- Stir in lemon zest, lemon juice and cream (if using). Season to taste with remaining salt and pepper. Rewarm gently over low heat—do not boil after adding cream.
- Ladle into bowls and garnish with reserved roasted florets, chopped parsley and a drizzle of olive oil. Serve with crusty bread or croutons.
Tips or Variations
- Make it vegan by swapping cream for coconut milk or omitting it; smoked paprika adds extra depth without dairy.
- Add a pinch of cayenne or a swirl of chili oil to each bowl for a spicy finish, or fold in grated Parmesan for extra savory richness.