Cauliflower Soup, Crispy Brussels Sprouts and Smoky

Name: Cauliflower Soup, Crispy Brussels Sprouts and Smoky Salmon Roe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce salmon roe; 1 teaspoon smoked extra-virgin olive oil, plus more for garnish; 3 cups cauliflower florets (about 1 small head); 1/2 white onion, coarsely chopped; 2 sprigs fresh lemon thyme, plus 1 teaspoon leaves for garnish; 1 1/2 quarts whole milk; Kosher salt; Extra-virgin olive oil, for frying; 6 or 7 Brussels sprouts, separated into individual leaves; Fleur de sel; 1 tablespoon finely chopped chives; Cracked black pepper

Servings: persons

1 ounce salmon roe
1 teaspoon smoked extra-virgin olive oil, plus more for garnish
3 cups cauliflower florets (about 1 small head)
1/2 white onion, coarsely chopped
2 sprigs fresh lemon thyme, plus 1 teaspoon leaves for garnish
1 1/2 quarts whole milk
Kosher salt
Extra-virgin olive oil, for frying
6 or 7 Brussels sprouts, separated into individual leaves
Fleur de sel
1 tablespoon finely chopped chives
Cracked black pepper

1
In a small nonreactive dish, stir together the salmon roe and smoked olive oil.
2
Set aside to infuse the roe with smoky flavor.
3
Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk.
4
Slowly bring to a boil over medium-high heat.
5
Season with kosher salt, cover and simmer for 25 to 30 minutes, until the cauliflower is soft.
6
Discard the lemon thyme sprigs.
7
Transfer the cauliflower mixture to a blender and puree until completely smooth.
8
Taste and season with salt.
9
Fill a medium saucepan with 2 to 3 inches of olive oil.
10
Heat to 350 degrees F. Fry the Brussels sprout leaves a few at a time for 30 to 40 seconds, until browned.
11
Drain on paper towels and season with fleur de sel.
12
To serve, ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves.
13
Sprinkle with the chives, smoky salmon roe and lemon thyme, and season with fleur de sel, cracked black pepper and more smoked olive oil.
14
Photographs by Yunhee Kim

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ounce salmon roe, 1 teaspoon smoked extra-virgin olive oil, plus more for garnish, 3 cups cauliflower florets (about 1 small head), 1/2 white onion, coarsely chopped, and more.

Yes, Cauliflower Soup, Crispy Brussels Sprouts and Smoky Salmon Roe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower Soup, Crispy Brussels Sprouts and Smoky Salmon Roe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions