Creamy Cauliflower Soup (Cayenne Pepper)
  • 1 serving extra virgin olive oil
  • ⅛ ground cayenne pepper (or more for desired taste)
  • ½ to 1 onion
  • 1 ½ lbs cauliflower
  • 1 serving seasoned salt
  • ¼ tsp black pepper
  • 4 cup (8 fl oz) water
  • 1 heaping cup sour cream, at room temperature (OR substitute greek yogurt).
  1. Cut cauliflower into florets, steam and slice into ¼ pieces.
  2. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes.
  3. Add cauliflower and salt; cover and cook for 5 minutes. Add water, cover, bring to a simmer and cook until cauliflower is tender, about 15 minutes.
  4. Puree vegetables and cooking liquid in a blender or food processor until smooth. Return to saucepan and whisk in sour cream (or greek yogurt), nutmeg and cayenne pepper.
  5. Season with salt and pepper to taste and serve.
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