Saffron Cauliflower Soup with Persillade

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in

By Rich Landau and Kate Jacoby

Published 2013

  • About

This soup is one of our signature dishes at Vedge. The cauliflower, simmered with tomato, wine, and saffron, then crushed to a rice-like consistency, recalls the flavors of paella. (The secret to getting the right consistency for the cauliflower is to use a potato masher.) Our version of the classic French seasoning mixture persillade adds lemon zest, making it closely resemble an Italian gremolata. Either way, its bright, herbal-citrus finish works beautifully with this all-season s