David Scott AllenProvencal RecipesSoupTaste

Easy Recipe for Cauliflower Saffron Soup    

Like everything that David Scott Allen prepares for his Cocoa & Lavender blog, he makes it look easy. In the case of soups, most recipes are relatively straightforward including this one. Cauliflower is the base for this dish, which can be prepared for vegetarians using a vegetable broth. The butter gives the Cauliflower Saffron Soup a rich mouthfeel and the saffron a touch of spicy decadence.

Cocoa and Lavender Cauliflower saffron soup

Cauliflower Saffron Soup    

This creamy soup is easy to make as a savoury starter dish. The silky texture comes from the butter.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine French
Servings 10 people


  • 8 tbsps Butter or olive oil
  • 2 large sweet onions chopped
  • 2 large heads cauliflower cut into florets
  • 1 tsp Saffron threads coarsely crumbled
  • 8 cups Chicken or vegetable broth more if needed
  • Salt to taste
  • fresh chives chopped


  • Heat butter or olive oil in heavy large stockpot over medium heat.
  • Add chopped onions and sauté until very tender but not brown, about 10 minutes.
  • Add cauliflower pieces; stir to coat and sauté for 2 minutes.
  • Add saffron and stir, then add broth.
  • Bring to simmer over high heat.
  • Reduce heat, cover, and simmer until cauliflower pieces are very tender, about 30-40 minutes.
  • Working in batches, purée cauliflower mixture in a blender until smooth.
  • Transfer cauliflower purée to large saucepan. Season to taste with salt.
  • Bring to simmer before serving.
  • If the soup is too thick, add some more broth.
  • Ladle soup into bowls.
  • Garnish with chives and serve.


The soup can be made a day a head of time and refrigerated. Just reheat at a slow simmer before serving.
This recipe serves 10-12 as a first course.
Tried this recipe?Let us know how it was!


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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!


  1. April 17, 2017 at 8:54 am — Reply

    Well, you know from first experience how easy – and good – this is! My post is coming out this weekend!

    • April 18, 2017 at 6:09 pm — Reply

      Of course those are my two favourite words in the kitchen…easy and good! Looking forward to your post.

  2. April 24, 2017 at 2:17 pm — Reply

    Hi Caroline, I follow David’s blog and enjoy his wonderful recipes and passion for good food and wine. I bet this cauliflower soup is wonderful with saffron. You have a beautiful blog.

    • April 27, 2017 at 3:16 pm — Reply

      Thank Cheri! We love the way David writes for Cocoa & Lavender, and the way he makes you salivate over every culinary creation. Do try this soup it is delicious.

  3. April 25, 2017 at 12:37 pm — Reply

    Love this recipe: easy, healthy, hearthy!

    • April 27, 2017 at 3:15 pm — Reply

      Hello we agree David’s Cocoa & Lavender recipe is delicious AND easy – my favourite type of cooking.

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