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Gratinated cauliflower soup

by Ada Parisi
5 min read
Zuppa di cavolfiore gratinata, con carote e riso rosso

Gratinated cauliflower soup, with carrots and red rice: Today I leave you a soup gluten free easy, vegetarian, colorful and flavorful. A riot of colors I would say: the spectacular green romanesco broccoli, Orange carrots, the red rice and white cheese. Is, not least, Prussian blue of cocotte! I confess that this cocotte (and the grey one you see behind) I fell in love, I bought it by the end of the evening I decided to prepare a dish to put on the table.

The cauliflower soup au gratin is a single dish containing vegetables, carbohydrates, protein and fat and I assure you that will satisfy you fully: for the gratin just use little or scamorza cheese like provolone unripened. The cheese must be fresh enough to melt while baking in the oven and create a nice crust after the gratin. I used a semi Primiero coarsely chopped. I do not recommend the mozzarella because it releases water. On the other hand, I have always been convinced that good cheese and a golden, crispy crust are able to do miracles. Freshly ground black pepper and everyone at the table: This soup is ready in less than 40 minutes. If you love hot soups, a perfect winter comfort food, have a look at all my SOUPS AND RECIPES and, Obviously, all my RECIPES WITH CAULIFLOWER. Have a good day!


Zuppa di cavolfiore gratinata, con carote e riso rosso

Cauliflower au gratin SOUP WITH CARROTS AND RED RICE

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


1 medium-sized broccoli
2 small carrots or a large carrot
1 shallot
1 stick of celery
120 grams of red rice
120 grams of fresh cheese like provolone or smoked cheese not matured
salt and pepper, to taste
extra virgin olive oil, to taste
vegetable broth, to taste


Clean cauliflower, divide it into peaks and wash it. Peel the carrots, wash them and cut them into very small cubes (brunoise), deprive the celery and cut into cubes filaments. Finely chop the onion.

Put the onion, celery and carrot in a saucepan with a drizzle of extra virgin olive oil, Sauté for a minute and then join the tops of broccoli. Add vegetable broth to cover, Add salt and Cook.

Boil the rice in salted water, drain and add to the soup.

Season with salt and pepper. Pour the soup into 4 mini casseroles that can bake and distribute over each portion a generous helping of Primiero, After coarsely grated.

Preheat oven to 200 degrees ventilated oven with grill. Bake in the oven until the cheese is melted and formed a golden crust. Finish with a drizzle of extra virgin olive oil, Sprinkle with black pepper and serve immediately, Bon appétit!

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Mila January 20, 2016 - 09:27

I like these seasonal vegetables!!!

Ada Parisi January 20, 2016 - 11:11

Hi Thousand thanks! With this cool are ideal! I embrace you, ADA


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