How to Make Cauliflower Velouté with Almonds and Croutons~ Kids’ Cuisine

  • on July 29, 2018

A Fancy Velouté Soup of Roasted Cauliflower

Topped with Roasted Almonds and Croutons

To Prepare With Adult Supervision


This is a very nice creamy soup that you will enjoy preparing and eating. In Lebanon, as in France, creamy soups are called Velouté, and they are often gourmet soups. The French word velouté is also used to describe what is delicately fancy, like an ambiance for example.

This Velouté is particular in its kind as we prepare it with cauliflower florets that have been nicely roasted. Why roasting instead of boiling them? Because the roasting brings out a much nicer fragrance, which enhances the taste. Boiling does not more than softening them.


Cauliflower is very healthy for you. It contains almost all the vitamins and minerals your body needs. It is also good for the health of your digestive system, and it helps reduce inflammation because it contains good antioxidants. 




For this recipe, we are going to wither red onions and garlic. “Wither” means to cook just enough for them to turn translucent or yellowish.

Then, we will add the roasted florets and cook them all with Vegetable Broth. After that, we will blend it all with butter and some lemon juice in a blender, and season with salt and nutmeg. How does that sound? Awesome, right?

The toppings are a mixture of croutons and Almond slices which we oil a little and toast few minutes in the oven. As a final touch, we garnish with a little chopped fresh parsley.

Sounds good? Let’s jump in!

Roasted Cauliflower Creamy Soup

Course Soup
Cuisine Claudys' Cuisine
Keyword Almonds, Butter, Cauliflower, Croutons, Fresh Parsley, Garlic, Kids' Cuisine, Lemon juice, Nutmeg, Onion, Vegetable Broth
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2 portions


  • 450 gr (or 1 pound) Cauliflower
  • 1 cup Croutons
  • 1/2 Red Onion (medium)
  • 2 cups Vegetable Broth
  • 1 clove Garlic
  • 2 tbsps Olive Oil
  • 1 tsp Fresh Lemon Juice
  • 1 tbsp Butter (unsalted)
  • Salt to season
  • 1 dash Ground Nutmeg

To Garnish

  • 1 tbsp Fresh Parsley (Lebanese or Italian) chopped
  • 1 tbsp Almond slices toasted


  • Food Processor
  • Baking Tray
  • Baking Sheet


  1. Let's start! 

    1- Preheat your oven at 220 C (425 F)

    2- Cut the Cauliflower in small florets, bite-size. Place them in a salad bowl, and set aside.

    3- Chop the Onion, and set aside.

    4- Mince and mash the Garlic, and set aside.

    Ready? Let's prepare the cauliflowers!

Roasting the Cauliflowers

  1. Drizzle on the cauliflowers 1 tbsp of oil, and mix well for the oil to reach all the cauliflowers.

    Cover the baking tray with a baking sheet. Spread the cauliflowers. Sprinkle on them a dash of salt.

  2. Place the tray in the oven. We are going to roast the cauliflowers for 30 minutes, tossing them half way through.

    Ten minutes before they are done, start preparing the sauce:

The Soup-Sauce

  1. Warm 1 tablespoon of olive in a soup pot over medium heat. Add the chopped onions, and a pinch of salt. 

    Allow them to cook, stirring from time to time, until they turn translucent.

  2. Add the garlic, and stir for about 20 seconds.

    Gently pour in the vegetable broth. Stir well.

  3. Your Cauliflowers must be done by now, or about to. Carefully, remove the tray from the oven. (leave the heat on).

    We are going to choose the 2 nicest cauliflower florets to garnish later. Go ahead, make your pick, and set them aside.

  4. Now, transfer all the remaining cauliflowers into the soup pan, and stir nicely. Increase the heat to Medium-High.

    Allow the soup to cook until it starts bubbling then Lower the heat. Leave the soup to simmer nicely for 20 minutes, stirring from time to time. 

    When done, remove from heat, and allow it to set for 5 minutes.

    Meanwhile, let's prepare the toppings!

Preparing the Toppings

  1. In a bowl, mix the croutons and the almonds. Drizzle with 1 tsp of oil, mix well. 

    Spread them on the baking tray, and place it in the oven for 5 minutes. 

  2. Open the oven, toss the croutons and almonds, close the oven, and leave them to toast for 2 more minutes. 

    Remove and set aside. 

Blending the Soup into a Veloute: Creamy Texture

  1. Is your blender ready? Great! Carefully, bring the soup pan by the blender, and let's do the blending:

    Using a soup serving spoon, transfer the soup and its veggies into the blender without filling it out to full capacity. You can do this in 2 batches if your blender doesn't fit it all.

  2. Blend it all into a smooth, homogeneous cream. 

    Add the butter, the lemon juice, a dash of nutmeg and a dash of salt. Blend well. 

  3. Stop the blender and taste the soup. Is it to your satisfaction? Do you like a little more salt? A little more lemon juice? If so, sprinkle not more than 1 dash of salt, and 3 drops of lemon juice. Blend it all again.

    Your veloute is now done. Let's serve and garnish!

Preparing to serve

  1. Transfer the blended soup into two bowls or soup plates.

    Gently place 1 cauliflower floret on top of each bowl. 

    Divide equally the mixed croutons and almonds equally on each bowl.

    Sprinkle with the chopped parsley.

  2. Your Veloute is done! Good job! Serve immediately, and enjoy it!

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