Pressure Cooker Golden Cauliflower Soup

Pressure Cooker Golden Cauliflower Soup (Serves 7-10)

Melissa Joulwan did the heavy lifting to create this recipe. Her Golden Cauliflower Soup appears on page 180 of her outstanding cookbook Well Fed 2. My plan was to adapt her version to the pressure cooker, but I could not stop myself from making six additional changes to create my version. It turned out to be the best soup I have ever had at home or in a fancy restaurant. I used homemade bone broth, which means your version might not turn out as rich as mine did, but thin store bought broth could not keep this from being a rich soup. You’ve got to try it!

Prep and cook time: 35-50 minutes

Ingredient list:

2 heads of cauliflower (about 3 pounds)
1 tablespoon coconut oil
1 large sweet yellow onion
4-5 handfuls of baby-cut carrots
4 cups bone broth (click here for bone broth recipe)
1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon crushed red pepper
1 teaspoon cayenne pepper
1 can coconut milk

Directions: Add 1 tablespoon of coconut oil to pressure cooker over medium heat. Peel and chop onion into bite-size pieces, add to pot, and cook 3 to 4 minutes, stirring occasionally. Rinse cauliflower, cut florets into manageable chunks, and add to pot. Rinse carrots and add to pot. Add bone broth, garlic powder, salt, crushed red pepper, cayenne pepper, and coconut milk. Lock top on pressure cooker. Increase heat to high. After achieving high pressure (may take 5-10 minutes), reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 15 minutes. Turn off heat, bring pressure down as quickly as possible (about 5 minutes), and remove top. Use an immersion blender to puree the veggies in the pot. When done, transfer food to bowls with a ladle and enjoy!

Notes: My bone broth recipe does not reveal what I have been doing lately to make it extra special. I am including 6-8 big chicken feet with the bones in every pot. My local farmer gives me chicken feet because no one else wants them. I keep telling people that the collagen in chicken feet makes the most incredible broth, but, so far, no one else is asking for chicken feet. It is a little weird to handle them, but when you see the difference in how thick they make the broth, you can deal with the weirdness.

The crushed red pepper makes the soup fairly spicy, but adding a little cayenne pepper adds a hint of heat that works nicely if you like heat. If you don’t, leave out the cayenne pepper.

I enjoyed this cauliflower soup so much that I immediately made another pot of soup using the same recipe, but substituting 2 heads of green cabbage for the cauliflower. It was good, not as good as the cauliflower, but still excellent. Then I tried making the soup with fresh carrots and a big can of spicy tomatoes. The carrot-tomato soup was not special at all compared to the cauliflower or the cabbage soup and I probably won’t make it again.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Check it out in my “Store.” After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

My Bamix Mono 133 White Immersion Blender turns a big pot of cooked veggies in broth into a consistent puree in about 1 minute. You can pour the cooked veggies and broth into a food processor or blender to puree them, but it is much faster and easier to do it in the original pot with an immersion blender. I love Swiss equipment, but others work too. Check the Bamix out in my “Store.”

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Pressure Cooker Golden Cauliflower Soup


6 Responses to “Pressure Cooker Golden Cauliflower Soup”

  1. I couldn’t bring myself to use a full tablespoon of crushed red pepper but my two teaspoons and even doubling the broth still resulted in a much too fiery soup. I gave a quart of it to my sister who loves spicy food and she found it uncomfortably fiery as well.

    Is that “tbsp” a typo with the crushed red pepper? Or maybe I should have omitted the cayenne.


  2. Tom Denham says:

    I’m sorry you found it too hot. I made it without cayenne pepper the first time and my wife recommended adding the cayenne to increase the heat. I thought the crushed red pepper added nice flavor, but not enough heat to suit me/us. You might like it with no cayenne pepper because that is where the heat comes from.

    • Yes, I might have liked it with no cayenne.

      I have discovered that you like things more garlicky than I do, so I usually cut the garlic in half in your recipes. But that’s the only thing (until now) that I’ve ever changed. Your recipes are normally very dependable for me, so I went ahead with it the way you liked it.

      Now I know I need to cut the cayenne as well as the garlic in your recipes. 🙂


  3. We use feet, too! Our farmer sells them; many people use them as dog food. Our dogs do get one each, but the rest go in the pot with other bones. We added a soup kit to our summer share and will be getting more bones.

    I love Whole30 for helping me a better omnivore!

  4. I have noticed that the length of time you cook a soup or sauce with chili flakes in it affects how spicy the final product is. If you want it mild, add the chili flakes at the end, right before you take it off. If you love heat, add it closer to the beginning. It makes a big difference.

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