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Cauliflower in a saffron broth

Updated: Oct 13, 2021


Soups can be delicate and luxurious, this is that soup. This Italian recipe is beautiful to look at, the delicate from the saffron, it is delicious.

An aromatic light golden broth infused with saffron defines this soup. With a touch of barely cooked cauliflower (you can also use broccoli, broccoflower, Romesco), and pasta, this light soup is perfect. I serve this as a starter, but you are welcome to serve it in a large bowl with a small sandwich or canapé for a light meal.

I have discovered and used Broth Craft chicken broth in this soup. It cut down the work time to under 30 minutes and yet delivered a beautiful soup. This wonderful broth, the first of its kind in India, is elegantly flavored with farm raised chicken and perfect for light broth, stews, curries and even for that perfect biryani.

This is a wonderful cookbook that specializes in soups for all seasons. Deborah Madison is one of the first chefs to start the farm-to-table movement in the Bay Area and her recipes reflect her expertise with vegetables and fresh produce. I have a number of her wonderful cookbooks, each one a masterpiece.

For more wonderful soup recipes from this cookbook, click here.



Ingredients:

1 small head cauliflower


1 generous pinch saffron

1 can Bone Craft chicken broth, or any ready low-sodium chicken or vegetable broth

6 cups water

2 tablespoons olive oil

A pinch chili flakes

1/2 teaspoon pepper

Salt, to taste

Parsley, minced


1/2 cup any small pasta shape


Parmesan cheese, to be grated at the table


Heat a soup pot with the saffron, broth, water, oil, chili flakes, pepper and salt. Simmer for 10 minutes till the broth has a beautiful golden hue.


Meanwhile cut the cauliflower into small bite sized florets, keeping the florets about even in size.


Also, cook the pasta according to the manufacturer's directions minus 1 minute to keep them "al dante". No mushy pasta please. Keep aside.


After simmering the broth for 10 minutes, taste and adjust salt as needed. Add the cauliflower and turn off the heat. The cauliflower will blanch in the residual heat and have a perfect bite. Please do not boil the cauliflower and make them mushy.


To serve, bring the soup bring back to a boil and ladle into bowls. Add a couple of tablespoons of the pasta to each bowl and sprinkle with the parsley. Serve with the Parmesan on the side for each guest to grate into their soup.

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