Cauliflower Soup With Lemon Zest


At CAP Beauty, our love for food runs deep. We spend untold hours sharing recipes and planning our meals. This recipe from our friend, Dana James, nutritionist, therapist and founder of Food Coach NYC is one we  have on rotation as the temperature drops. Perfect for breakfast, lunch or dinner, it’s versatile, easy and delicious.


Serves 4

By Dana James


2 tablespoons olive oil (plus more to taste)

2 onions, chopped

4 cups filtered water

2 teaspoons sea salt

1 cauliflower head, chopped

Juice and zest of one lemon

1 shallot, finely sliced


Heat olive oil over medium heat in a heavy bottomed pot. Add chopped onions and cook for 10-12 minutes or until they are soft.

Add water and salt, turn up heat and bring to a boil. Once the water is boiling, add cauliflower, return to a boil then turn the heat down and simmer for 15 minutes or until cauliflower is soft.

Pureé in blender until smooth. Add lemon juice and salt. If the soup is too thick, add more water.

Pour soup into bowls and top with olive oil, shallots and lemon zest to taste. 



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