Cauliflower Crème with Coconut, Cumin & Pine Nuts


Preparation info

  • Difficulty


  • Serves


Appears in

Home Made Christmas

Home Made Christmas

By Yvette van Boven

Published 2018

  • About


For the Cauliflower Crème

  • 2 onions, diced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 to 3 small cloves garlic, minced
  • 1 tablespoon toasted cumin seeds, lightly crushed in a mortar
  • A pinch of cayenne pepper, or to taste
  • ½ teaspoon ground cinnamon
  • 1 head cauliflower, separated into florets
  • 1 (13.5-ounce/400-ml) can coconut milk
  • 2 cups (500 ml) vegetable stock
  • ¾ cup plus 1 tablespoon (200 ml) milk



Sauté the onions in the oil and butter over very low heat in a heavy pan until they are golden brown and sweet, about 20 minutes. Add the garlic, cumin, cayenne, and cinnamon, and stir well. Add the cauliflower and sauté for about 10 minutes over low heat.

Add all the liquids: the coconut milk, stock, and milk. Stir well and place the lid on the pan. Let simmer until the cauliflower is tender, about 20 minutes.

Puree the soup until smooth with a hand blender, and season with some salt and black pepper.


Heat up the soup and ladle it into bowls. Drizzle with a dash of oil, sprinkle with pine nuts and croutons, and serve.

For Garnish

  • A small splash of olive oil
  • 2 tablespoons pine nuts, briefly toasted in a dry skillet
  • A handful of croutons*