Mexican Street Style Roasted Cauliflower Soup
4
servings20
minutes40
minutes180
kcalForget what you know about cozy, familiar bowls of soup—this is Not Your Abuela’s Soup. We’re taking Mexican street flavors to the next level with roasted cauliflower, smoky spices, and a bold, tangy kick that would have even Abuela raising an eyebrow. Expect creamy texture, charred notes, and the kind of flavor that’ll make you wonder why you ever settled for anything less. This isn’t comfort food as usual; it’s comfort food turned rebellious.
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Ingredients
1 large head Cauliflower, cut into florets
2 Tbsp Avacado oil, or olive oil
1 tsp Smoked paprika
1/2 tsp Ground cumin
1/2 tsp Chili powder
Salt and pepper to taste
1 large Onion, chopped
5 cloves Garlic
1 Jalapeno, seeded and chopped
4 Hierloom, or Roma tomatoes, chopped
1.25 quarts Water or vegetable broth, if you’re vegetarian
2 Tbsp Chicken bouillon or vegetable bouillon
1/4 cup Lime juice
Fresh cilantro chopped for garnish
1/4 cup Cotija cheese, crumbled (plus extra for garnish)
Tajin seasoning for garnish
Tortilla strips, or crumbled tortilla chips for garnish
- Goat Milk Yogurt Crema:
2 cup Goat milk yogurt
2 Tbsp Fresh lime juice
2 tsp Agave, or honey
Salt to taste
- Homemade Authentic Mexican Crema:
4 cup Heavy cream
8 Tbsp Buttermilk
Salt, to taste
2 tsp Lime juice
1/4 tsp Smoked paprika
Instructions:
- Roast the Cauliflower:
– Preheat your oven to 400 degrees F.
– Place the cauliflower florets into a bowl and drizzle with avocado oil. Combine smoked paprika, cumin, chili powder, and salt and pepper and season the cauliflower, tossing to coat.
– Roast for 20 – 25 minutes, until the cauliflower is golden brown and tender. Roasting enhances flavor and adds a slight smokiness.
- Sauté the Aromatics:
– In a large pot, heat avocado oil, or olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened and translucent. Make sure to watch the temperature so that the onions don’t brown or burn and stir once or twice if needed so that they all cook evenly.
– Add garlic and jalapeno and saute for another 2 minutes until fragrant. Alternatively, you can use other fresh chiles like serrano, or poblano, but dried chiles like guajillo or ancho may be used for a richer smoky profile.
– Add the tomatoes and let them cook for 5 minutes to help them break down and release their natural flavor and juices.
- Combine Cauliflower and Broth:
– Add the roasted cauliflower to the pot, reserving a few florets for garnish if desired.
– Pour in the 1.25 quarts of water and bring to a boil, then reduce to a simmer, then stir in the chicken bouillon so it fully dissolves, or use vegetable broth and do the same. Let it simmer for 10 – 15 minutes, allowing the flavors to meld.
- Blend the Soup:
– Using an immersion blender, blend the soup until smooth and creamy.
– Stir in the cotija cheese and the lime juice. Salt and pepper to taste. Cotija adds a creamy, salty flavor so you will probably only need pepper, but that’s up to your own specific taste. - Serve and Garnish:
– Ladle the soup into bowls. Garnish with the reserved roasted cauliflower florets, a sprinkle of Tajin seasoning, additional crumbled cotija cheese, and fresh cilantro.
– Add tortilla strips or crumbled tortilla chips on top for a crunchy texture. - Goat Milk Yogurt Crema:
- Mix:
– In a bowl, whisk together goat milk yogurt, lime juice, honey, and salt until smooth. Adjust seasoning to taste. - Homemade Mexican Crema (Mexican Creme Fraiche):
- Combine the Cream and Starter:
– In a clean glass jar or bowl, pour in the heavy cream. Stir in the buttermilk or yogurt until it’s well-mixed. The live cultures in the buttermilk or yogurt will help thicken the cream and give it the characteristic tang of Mexican crema. - Let it Culture:
– Cover the jar loosely with a lid or a clean cloth, and let it sit at room temperature (ideally 70–75°F) for 12–24 hours. During this time, the cream will thicken and develop a tangy flavor.
– Check the mixture after 12 hours; if it hasn’t thickened enough, allow it to sit for another 6–12 hours. - Add Salt and Lime:
– Once the crema has thickened to your liking, stir in a pinch of salt, tasting as you go. For an added brightness, add a small amount of lime juice, if desired. - Refrigerate:
– Transfer the crema to the refrigerator, where it will thicken slightly more as it chills. It’s best served cold and can be stored in the fridge for up to 1 week.
Recipe Video
Notes
- Live cultures are friendly bacteria found in ingredients like buttermilk, yogurt, and crème fraîche. These bacteria work by consuming the natural sugars (like lactose) in dairy, transforming them into lactic acid. This process is what gives cultured dairy products their tangy taste and thicker texture. In homemade Mexican crema, live cultures add both complexity of flavor and that signature creamy, velvety mouthfeel.
- While crème fraîche and Mexican crema share roots in traditional European cooking, crema is generally a bit thinner and slightly less tangy—designed to be drizzled rather than dolloped.
- Culturing isn’t just for taste; it also makes dairy products more digestible, as the live bacteria help break down lactose, which is why many people who are lactose-intolerant can enjoy cultured dairy products.
- Mexican crema is a practical, versatile ingredient that’s easier to make at home than most people realize, bringing a bit of chef-level quality to your kitchen with minimal effort.
