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Spicy Cauliflower Soup

Updated: Dec 13, 2022

So as most of you know, I am returning to posting after a bit. It's been hectic at work. My work as a teacher requires planning. It has been especially hectic post covid because most school districts don't really have a plan to handle the SEL or social and emotional component that needs special attention currently. So the plan is to add more to the what the teachers have to do. Having more to do means a lot of planning to "fit" everything in. So in reaction, I'm avoiding other things in my life that I usually plan for. Such as my weekly menus 😎

The good news is that the itch to cook impromptu dishes, is finding its way back into my kitchen. Not all of them I want to keep but this one is definitely a keeper in case you are looking for a lighter meal.

This is one more spicy, low calorie, flavorful soup in my recipe box. This soup was also fun to make because I learned something new through making this that will be a part of my general cooking repertoire.

I learned that a simple substitute for buttermilk is to just take the equal amount of milk for a recipe and add a 1 teaspoon of vinegar, lime or lemon juice, per cup of milk.

Add any kind of citrus/citric acid to milk to as a quick substitute for buttermilk.

This is a super easy, quick and flavorful soup. Here are some visuals. Click on the arrow to progress through the slides. Hover your cursor over the images for captions. My regrets that the documentation of this process is spotty. I didn't take pictures of adding the buttermilk and vegetable broth or pureeing the soup. Will amend that the next time I make this soup!


  • 1 tablespoon olive oil

  • 1 tablespoon chopped garlic

  • 1/2 head of chopped cauliflower or 3 cups chopped cauliflower

  • 1 cup water

  • 2 cups buttermilk (or 2 cups regular milk and 1 tablespoon vinegar, or, lemon or lime juice)

  • 2 cups vegetable broth

  • 1 tablespoon spicy taco mix

  • 16 oz chopped onion, celery, carrot mix (or 1 cup chopped onion, 1/2 cup chopped celery and 1/2 cup chopped carrots or Trader Joe's Mirapoix)

  • salt

  • pepper

  • 1/2 to 3/4 cup thawed corn

  • Garnish (2 tablespoon chopped chives or roasted quinoa or breaded onions or smashed wasabi peas)


1. Add 1 tbsp of olive oil to a soup pot. Turn the burner on high and heat the oil.

2. Once the oil is heated through, turn heat down to medium and add chopped garlic. Stir for about 30 seconds.

3. After the chopped garlic is slightly browned, add the vegetable mix and saute for another 3 to 4 minutes.

4. Check seasoning before adding the taco spice mix and stir for a couple of minutes.

5. Do a taste test. Add salt and pepper as needed.

6. Add in the chopped cauliflower and saute for a couple of minutes.

7. Add in a cup of water, turn the heat up to high, and bring to a boil.

8. Turn heat down to medium, cover the soup pot and cook for 4-6 minutes to soften the vegetables. Jab the cauliflower with a spatula to check if vegetables are softened.

8. Add in the buttermilk and the vegetable stock. Cover.

9. Peek in at about 2 minutes. If the soup is boiling, turn down the heat to a little above a simmer.

10. Cook for 10 minutes and turn the burner off.

11. Let the soup cool a little.

11. Puree.

12. Add in the corn.

13. Garnish and serve.

Please email me at if anything is unclear or if you have any questions. If you try this recipe and it works for you or made modifications, please leave a comment to let the community know.


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