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Roger’s cauliflower soup

I borrowed the recipe from chef Roger Van Damme.

Preparation time +30 minutes


  • 1 bloemkool
  • 1 scheut olijfolie
  • 2 uien, fijn gesneden
  • 1 klontje boter
  • 1,5 l groentebouillon
  • 100 ml room
  • nootmuskaat
  • peper en zout


Fry the onion in a little olive oil and season with salt and pepper. Stir in a knob of butter in a quiet and let simmer.

Meanwhile, cut the cauliflower into florets and keep some aside. Add the cauliflower to the onion. Pour the vegetable stock, bring to the boil, turn down the heat and let simmer for 30 minutes.

Preheat the oven to 200°C. Put the florets in a baking dish, pour a little olive oil and cream over and season with nutmeg. Scallop the cauliflower florets 20 minutes in the oven.

Mix the soup, I’ve done it with hand blender. Here I have it done differently; rather than to use the cream at the finish, I mixed them straight into the soup.

Divide the cauliflower gratin on warmed plates or bowls and pour the soup there.

Roger had been a leaf dragon imposed on each rose, but I did not feel like having to go to the store just for this. However, the soup was delicious.

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