Guest Recipe: Sprouted Kitchen’s Caramelized Cauliflower Soup-7 Points+

Photo Credit: Hugh Forte

Photo Credit: Hugh Forte


So, I hope this is not overdoing the cauliflower obsession but it’s the season to eat cauliflower and what better way than this dish, bursting with flavor, introduced to us by Sara Forte of The Sprouted Kitchen. While you may be resistant to making soup in the summer, this might make you reconsider.


1 Head Cauliflower (about 3 lbs.)
Extra Virgin Olive Oil
1/2 tsp. Fresh Grated Nutmeg
Salt and Pepper

2 tsp. Extra Virgin Olive Oil
1 Large Shallot, chopped
1 Clove Garlic, chopped
3 Cups Low Sodium Vegetable Broth
1 tsp. Dried Thyme
1 Tbsp. White Balsamic Vinegar

1 tsp. Extra Virgin Olive Oil
1 Cup Fresh Torn Bread, roughly 1” pieces
Ground Pepper
1/2 Cup Toasted Hazelnuts, Chopped
Fresh Thyme Leaves
Shaved Parmesan, optional

Preheat the oven to 450′.
Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of salt and pepper and toss everything to coat. Bake on the middle rack for about 35-45 minutes, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges. There is a pretty wide grace period here. Remove to cool.
While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme and vinegar and warm through.
When the cauliflower is cool to touch, add it and the broth mixture to a food processor or blender and process until smooth. Taste for salt and pepper. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.
To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5-8 minutes until crisp and the edges are browned.
Serve each portion with a few croutons, chopped hazelnuts and a pinch of fresh thyme leaves and shaved parmesan, if using


281 calories; 14g fat; 31g carbohydrates; 11g protein; 7.5g fiber-7 POINTS PLUS


Since Sara does not give exact measurements for olive oil or bread, the nutrition and Points Plus calculations are based on:

1 tbsp olive oil

2 medium slices french bread


**For the link to the actual recipe: Caramelized Cauliflower Soup


Photo Credit: Hugh Forte

Photo Credit: Hugh Forte

Sara Forte, of The Sprouted Kitchen, has gained renown for her fresh and delicious recipes. Sara focuses on creating tasty meals that use wholesome ingredients which are also in season. Sara’s husband, Hugh, is a professional photographer and is responsible for the amazing photos that are included with the recipes.



  1. What would the points plus value be without any toppings (additional oil, bread, etc)?

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