photograph by Paulette Tavormina

The delicious flavors of autumn all in one bowl

Ingredients (yields 4- 6 servings)

  • 1 head cauliflower (about 2 pounds)
  • 2 sweet apples, such as Crispins or Northern Spy (3/4 pounds total), peeled and cut into 1-inch chunks
  • 1 onion, cut into 8 chunks
  • 1/4 cup fresh ginger, sliced
  • 3 garlic cloves, peeled
  • Salt
  • 3 tablespoons extra-virgin olive oil
  • 5 cups chicken stock or vegetable broth
  • Grated nutmeg, for garnish

Additional Information

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m


  1. Preheat the oven to 425°F.
  2. Cut off and discard the very tough bottom of the cauliflower. Halve the cauliflower lengthwise; then cut crosswise into 1/2-inch-thick slices, including the central stalk. Transfer to a roasting pan along with the apples, onion, ginger, garlic and a 1/2 teaspoon of salt. Add the oil and toss to coat.
  3. Roast for 40 minutes, tossing the vegetables occasionally, until the cauliflower is lightly browned and the onion is tender.
  4. Working in batches, transfer some of the vegetable mixture and some of the broth to a blender (don’t fill more than half full for each batch). Puree until very smooth, about 3-4 minutes. As you work, transfer the puree to a saucepan.
  5. Place the saucepan over low heat to reheat the puree. Add salt to taste. Serve garnished with a grating of nutmeg.
Simple, delicious, and classic. Each of the 100+ recipes in The Beekman 1802 Heirloom Cookbook have their roots in our families' history, with our own signature tweaks to make them our own. We hope you love our recipes as much as we do, and make them over and over again until they're your own heirlooms.
Cultivate a Better Life
by Josh and Brent

Reader Comments

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Mary Hirsch

Thank you guys. This is another one of your delicious soups. When I made it, my husband gave it a 9 out of a possible 10 and he is picky.

Judi Puckett

This soup had a good flavor to it, I pulsed a lot and the texture was similar to applesauce and did not appeal to us.