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Cream of Cauliflower Soup Crema de Coliflor

Cream of Cauliflower Soup

A delicious soup.

  • Total Time: 1 hour
  • Yield: 4


  • 1 large or 2 medium cauliflower
  • 2 1/2 tablespoons of butter
  • 3 1/2 tablespoons of all-purpose flour
  • 2 cups of milk
  • 2 cups of vegetable broth, milk, or water
  • salt, pepper, and nutmeg


  1. Cut the cauliflower into small florets. In a large pot, add 2 cm. or 1″ of water, and when boiling, add the florets with the stems down.
    Cauliflower cut in pieces
  2. Cover and cook for 5-8 minutes until they are barely cooked or al dente. Meanwhile, prepare the white sauce. In a medium saucepan, melt the butter over medium heat, add the flour, and cook, stirring, for 2 minutes.
    Bechamel in process
  3. Remove from the heat and add the milk, continuously stirring with a balloon whisk. After adding the first 1/2 cup of milk, return the pan to low heat and keep adding the milk, continually stirring.
    Bechamel ready
  4. Boil for 2 minutes gently after finishing adding the milk, and it thickens. Add the salt ( 1/2 teaspoon to begin), pepper, and nutmeg to taste. Add the cauliflower and the vegetable broth, using an immersion blender, and process until a smooth cream is obtained.
  5. Adjust the seasoning and the consistency, and serve hot. Decorate with sunflower seeds or walnuts, parsley, and olive oil.
    Cream of Cauliflower Soup Crema de Coliflor
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Soups
  • Method: Stove
  • Cuisine: Chilean

Keywords: Sopa de Coliflor, Crema de Coliflor, Cream of Cauliflower Soup