This Roasted Cauliflower, Potato, and Kale Stew is the ultimate comfort food for cold days. Bursting with rich, earthy flavors and a creamy texture, it combines hearty vegetables and warming spices to create a dish that’s as nourishing as it is delicious. With roasted cauliflower taking center stage, it’s the perfect way to showcase this versatile vegetable in both an elevated and approachable manner.
What makes this soup special is the layering of textures and flavors. Roasting the cauliflower brings out its natural sweetness and nutty depth, which pairs beautifully with the creamy potatoes. Kale adds a hearty, slightly bitter note that cuts through the overall richness of the dish. Seasoned with paprika, cumin, and a touch of red pepper flakes, this soup has just the right amount of warmth and spice to keep things interesting without overpowering the fresh vegetable flavors.Heavy cream and Parmesan cheese elevate the creaminess, making every spoonful delightfully smooth.
Packed with fiber, vitamins, and minerals from the cauliflower, kale, and potatoes, this soup is as good for your body as it is for your taste buds. At the same time, this vegetarian recipe can easily be adapted to suit your preferences. For a meaty twist, add crispy bacon or sausage, or swap out the heavy cream for coconut milk to make it vegan. Despite its gourmet appearance, this soup comes together with minimal effort. Roasting the cauliflower and simmering the stew all happen in about an hour, making it perfect for weeknight dinners or meal prep. This recipe works just as well in the fall and winter as in spring, thanks to its balanced ingredients and versatility.
One of the best things about this soup is how it elevates humble, everyday ingredients into something extraordinary. Cauliflower, potatoes, kale, and aromatics like onion and garlic are pantry staples, yet they come together in an indulgent and satisfying way. The spices—paprika, cumin, and red pepper flakes—add complexity and slightly smokiness, while the cream and Parmesan create a luxurious base.
This soup makes a beautiful standalone meal, but you can also serve it with crusty bread or a fresh green salad for a complete, well-rounded dinner. If you’re hosting, ladle the soup into bowls and garnish with Parmesan cheese, red pepper flakes, and a drizzle of olive oil for a high-quality presentation.
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You can also make a big batch of this soup and store it in the fridge or freezer for easy meals throughout the week. This recipe makes for a great meal prep. The flavors deepen as it sits, so it tastes even better the next day.
Whether you’re looking for a cozy dinner idea or a way to impress guests with a flavorful starter, this Roasted Cauliflower, Potato, and Kale Stew delivers every time. Its combination of healthy ingredients, bold spices, and creamy texture will have everyone returning for seconds.
Roasted Cauliflower, Potato, and Kale Stew
4
servings15
minutes1
hour1
hour15
minutesThis Roasted Cauliflower, Potato, and Kale Stew is a creamy, comforting bowl of goodness, packed with roasted vegetables, warming spices, and hearty greens. Perfect for chilly days, it’s a healthy and flavorful meal that’s easy to make and even better as leftovers.
Ingredients
1 head of cauliflower, cut into florets
4 tablespoons extra virgin olive oil, divide
1 medium onion, diced
3 cloves of garlic, minced
3 medium potatoes, peeled and diced
6 cups vegetable broth
1 cup heavy cream
1/4 cup Parmesan cheese, grated
2 cups kale, stems removed and chopped
1 tablespoon paprika
1/2 tablespoon ground cumin
1/2 teaspoon red pepper flakes
to taste, salt and ground black pepper
for garnish, grated Parmesan cheese
for garnish, red pepper flakes
for garnish, extra virgin olive oil
Directions
- Roast the Cauliflower:
Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of extra virgin olive oil, paprika, cumin, red pepper flakes, salt, and ground black pepper. Spread evenly on a baking sheet and roast for 30 minutes until golden and caramelized. - Sauté the Aromatics:
Heat the remaining 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic, paprika, ground cumin, and red pepper flakes. Cook for 1-2 minutes until fragrant. - Simmer the Potatoes:
Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes until the potatoes are tender. - Puree the Roasted Cauliflower:
Place the roasted cauliflower in a blender with 2 cups of the vegetable broth from the pot. Blend until smooth, creating a creamy cauliflower puree. - Combine and Simmer:
Add the cauliflower puree to the pot with the vegetable broth and tender potatoes. Stir well to combine. Simmer the soup for 15 minutes, allowing the flavors to meld and the ingredients to cook more. - Add Kale and Cream:
Stir in the chopped kale, heavy cream, and Parmesan cheese. Season with salt and ground black pepper to taste. Cook for 5-6 minutes until the kale is tender and wilted. - Garnish and Serve:
Ladle the soup into bowls and garnish with grated Parmesan cheese, a sprinkle of red pepper flakes, and a drizzle of extra virgin olive oil.