Roasted cauliflower soup from Magnolia Table, Volume 1: A Collection of Recipes for Gathering (page 104) by Joanna Gaines and Marah Stets

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • amanda_ejt6ss on February 15, 2026

    Makes a lot of sense

  • Singleta417 on September 25, 2025

    This is soup was actually very good. However, after cooking about a dozen of recipes in this book I have learned to not follow it exactly. Some of my adjustments, I reserved some of the small roasted cauliflower florets to be added after puree the soup as a garnish. I found this really was good in tasting the roasted cauliflower and gave it some visual appeal. Used unsalted butter and seasoned it to my tasting. Halved the amount of sour cream and used just regular milk instead of heavy cream. Added fresh basil as a garnish. I will say the prosciutto and pine nuts were a great suggestion as garnish. I would also say this is a good starter for a menu or a light lunch with a salad. Definitely, not a meal for dinner. Will I make this again? Maybe?

  • MaureenHanson on October 14, 2021

    I love this recipe and have made it several times. Roasting the cauliflower first makes it so flavorful.

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