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Roasted Cauliflower Soup with Chimichurri


Easy Serves: 4 40 Mins


1 cauliflower

½ tsp. Gewürzhaus Cumin, ground

½ tsp. Gewürzhaus Nutmeg, ground

90ml olive oil

2 Gewürzhaus Bay Leaves, dried

1 small onion, diced

2 celery stalks, diced

2 garlic cloves, minced

2 cups premium vegetable stock

2 cups water

2 tbsp. thickened cream (plus extra to serve)

3 tsp. Gewürzhaus Chimichurri

Juice from half a lemon

Salt and pepper (to taste)

How to Cook

1. Preheat the oven to 180°C and line a large tray with baking paper.

2. Break the cauliflower into florets and toss with the cumin, nutmeg and 2 tbsp of olive oil.

3. Place the cauliflower onto the baking tray in a single layer and bake for about 15 min, until the cauliflower is tender.

4. While it is roasting, combine 2 tbsp of olive oil with the Chimichurri Spice and lemon juice.

5. Heat another tbsp of olive oil in a large pan over medium heat and cook the onion, celery and garlic for about 5 min or until softened, but not browned.

6. Add the roasted cauliflower, bay leaves, water and vegetable stock. Bring to a boil and simmer for 15 min, then remove the bay leaves and with a blender, puree the soup in batches.

7. Return it to the saucepan and over a low heat, stir in the cream.


Serve the soup with a generous swirl of chimichurri sauce and a drizzle of cream. Season to taste.