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Italian-Style Cauliflower Rice Soup
Print Recipe
Servings Prep Time
8 people 40 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 40 minutes
Cook Time
20 minutes
Italian-Style Cauliflower Rice Soup
Print Recipe
Servings Prep Time
8 people 40 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 40 minutes
Cook Time
20 minutes
Ingredients
  • 5-6 cups cauliflower florets (1 cauliflower will do, save the stems)
  • 2 tsp each basil, marjarom, paprika
  • 1 tsp each thyme, oregano
  • 1/4 cup olive oil
  • 1 large onion
  • 2 cups cauliflower stems
  • 2 cups carrots
  • 4 cups greens of your choice (use the cauliflower leavses!)
  • 2 cloves garlic
  • 1 quart stock (your choice)
  • 1 14.5 oz can chopped tomatoes
  • 1 package chicken sausage, cut in 1/2" rounds (or other)
  • 1/2 tsp red pepper flakes
  • 2 tsp salt
  • water (as needed)
Servings: people
Instructions
  1. Preheat the oven to 400 F.
  2. Spread the cauliflower florets on a cookie sheet, drizzle about half the oil over, then sprinkle all the spices except the red pepper flakes on top. Stir around with a metal spatula to coat the cauliflower well and bake about 20 minutes until tender, but not mushy--slightly under-cooked. Remove and set aside to cool a bit.
  3. While the cauliflower is cooling, put the rest of the olive oil in a large skillet and set it to medium. (You could also do this in a wide-bottomed soup pot.) Chop the fresh veggies in the order presented, and add them one at a time to the skillet, sauteing until tender.
  4. Place the cooled cauliflower florets in a food processor and pulse a few times until it breaks into small pieces that resemble rice.
  5. Place the chicken stock, chopped tomatoes, and all the veggies, including the cauliflower rice in a soup pot. Add the red pepper flakes, salt, sausage if using, and any additional water to make the soup the consistency you would like it.
  6. Simmer the soup for about 20 minutes, until the veggies are the right consistency and the flavors have melded.
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