The Cheese Cave | Faribault, MN

Cauliflower Soup Parmesan Crisps


  • ¼ cup good olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • Pinch red pepper flake
  • 2 lbs. cauliflower, cut into florets
  • 1 quart chicken or vegetable stock (homemade or recommended: Kitchen Basics
  • 2 bay leaves
  • ½ cup grated parmesan cheese
  • Kosher salt and freshly ground pepper
  • 6 parmesan crisps

Recipe Instructions

  • Heat olive oil in large soup pot over medium heat and add onion, garlic and red pepper flakes.
  • Cook until softened, but not browned.
  • Add cauliflower, bay leaves and stock and bring to boil.
  • Reduce heat to simmer, cover and cook until cauliflower is soft and tender.
  • Add parmesan and stir until smooth.
  • Remove bay leaves.
  • Season with salt and pepper.
  • Meanwhile, make the Parmesan Crisps:
  • Preheat oven to 350 degrees.
  • 1 cup grated parmesan
  • Line a baking sheet with aluminum foil or parchment paper.
  • Spread the cheese in six separate circles in even layers.
  • Bake about 10 minutes until cheese is golden brown and crisps.
  • Remove from oven and let cool about 5 minutes.
  • Remove carefully from baking sheet and garnish each soup bowl with a crisp.

Serves 6

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