Cream of cauliflower with gorgonzola and porcini

Even though we’re experiencing warmer days due to the Foehn (a wind so dry that I’m able to hang laundry to dry in a few hours), it is still soup season. I’m not too keen on cauliflower, but inspired by an unbelievably smooth and silky cauliflower soup we had in Spain, here’s my take on it.

Cauliflower, leeks, vegetable broth, porcini mushrooms, pine nuts, hard gorgonzola – that’s it. The gorgonzola is diced into tiny cubes and dispersed throughout the soup, so that you get a surprise hit of flavor in nearly every spoonful.

For 2 servings you will need:
1 pound cauliflower (1/2 large head or 1 small head), trimmed and separated into florets
1/2 cup thinly sliced leek, white part only
1 cup vegetable broth
1/2 cup chopped fresh or frozen porcini mushroom (or mushroom of choice)
2 tablespoons pine nuts
1/3 cup small-dice firm gorgonzola or sharp cheddar
heavy cream to finish (optional)

1. Saute leeks in a knob of butter over low heat until soft and fragrant.

2. Add cauliflower and broth; bring to a simmer over medium heat. Cover with a lid, lower heat, and gently cook until soft and liquid is reduced by half.

3. Remove cauliflower from heat. Puree mixture with an immersion blender.

4. To achieve a smoother consistency, press puree through a sieve over a bowl. You can skip this part if pressed for time. Return sieved mixture to saucepot.

5. If the mixture is too watery, continue to cook the puree over low heat until liquid is reduced. Season to taste with salt. Set aside while you prepare the porcini garnish and pine nuts.

6. Saute mushrooms in butter until cooked through.

7. Lightly toast pine nuts in a skillet, taking care to avoid burning.

When ready to serve, warm cauliflower puree over low heat and add a splash of heavy cream (about 2 tablespoons). Split half of the puree between 2 serving bowls. Scatter a few cubes of gorgonzola on top, then top with the remaining puree.

Garnish with sauted mushrooms and pine nuts. Drizzle with olive oil and serve.

I’ve also done this with aged cheddar like the one here ↓. Tasty, but gorgonzola does it better.

This last image is the inspiration: Cauliflower emulsion with shiitake. So silky and smooth. I know it had a lot more butter but oh what creaminess!

7 thoughts on “Cream of cauliflower with gorgonzola and porcini

  1. foodhoe

    Wow, that looks so beautiful and sounds delicious! I almost forgot about blogs, I’m so glad to see you are still active! BTW, I finally visited Italy last year I went on a tour to Umbria and loved it! Going next month to Puglia and a few other places. One day I hope to travel over where you are!


    1. Rowena Post author

      As long as there is information to be shared or a story to tell, blogs are here to stay! How else are my grandkids and great-grandkids going to know what their grandma did way back then? Vlogs are great too for that matter, but too much work for me.

      Anyway, what a surprise to hear from you though. Last time I heard from you was apparently from your hacked (or fake?) IG account. Hope you are well. As for Italy, it seems that you and a whole lot of other people I know did an Italian tour last year. Southern and central Italy is really the best part of the country for food. We should be heading to Tuscany in a few months!


  2. Nonna T

    Okay, we are big fans of gorgonzola here. It seems so creamy and comforting. Thank you for the recipe. I will try this one, although the only gorgonzola in our fridge is a domestic one. We miss the ‘the stinkier the better” gorgonzola from Italy 🙂


    1. Rowena Post author

      Any sharp blue will do! I think it just needs to be strong in contrast to the bland cauliflower. I want to try this with 24-month parmigiano. Maybe even with a tiny drizzle of balsamico?!



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