2 ratings

Roasted Cauliflower Soup with Raisins, Toasted Pine Nuts, and Parsley Sauce Recipe


Michael Schwartz

A tasty, seasonal soup from Chef Michael Schwartz of Michael's Genuine Food & Drink in Miami that uses plumped raisins as a garnish for added sweetness. This dish was prepared at CMT's Artists of the Year awards. 


For the plumped raisins:

  • 1/3 cup raisins
  • ½ cup extra-virgin olive oil
  • ¼ sprig fresh rosemary

For the parsley sauce:

  • 1 cup fresh flat-leaf parsley leaves, firmly packed, washed and dried
  • 3 tablespoons capers, drained and rinsed
  • 2 anchovies in oil, drained
  • 3 cloves garlic, coarsely chopped
  • ½ teaspoon freshly ground black pepper
  • ½ cup extra-virgin olive oil

For the cauliflower soup:

  • 1 head cauliflower
  • ½ stick butter
  • 1 small yellow onion, roughly chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable stock
  • 1 cup heavy cream
  • Kosher salt and freshly cracked pepper, to taste
  • ¼ cup pine nuts, toasted
  • ¼ cup plumped raisins (see above)
  • ¼ cup parsley sauce (see above)


For the plumped raisins:

Preheat the oven to 300 degrees. 

Put the raisins in a small ramekin and pour in the olive oil and 1 tablespoon of water. Add the rosemary. Cover with aluminum foil and bake for 30 minutes, or until the raisins are plump. Remove the raisins from the oven and set aside to cool.

For the parsley sauce:

Put the parsley, capers, anchovies, garlic, pepper, and oil in a blender. Purée until the mixture is completely smooth and bright green. (The sauce should be wet and slightly soupy in consistency.)

For the cauliflower soup:

Remove the outer leaves and core from the cauliflower head and coarsely chop. 

Heat the butter in a large saucepan over medium heat. Add the onion and garlic, and cook until soft and translucent (not browned,) about 5 minutes. Add the cauliflower and stock, and bring to a boil over high heat.  

Turn down the heat to medium low and simmer until cauliflower is soft and falling apart, about 15 minutes. Add the cream and simmer an additional 5 minutes. Season with salt and pepper. 

Take the soup and blend it all together using a high speed blender. Serve with a large pinch of pine nuts and raisins as garnish. Finish with a drizzle of parsley sauce.