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Cauliflower Soup & Cheesy Puff Pastry Twists

Cauliflower Soup & Cheesy Puff Pastry Twists

4rating out of 5

(429 reviews from our customers)

Prep Time

35 min



While sautéeing your onions, you'll roast cauliflower and garlic with cumin to add flavour to this creamy soup. Blitz with crème fraîche until smooth, and serve with cheesy puff pastry twists. Soup-er!

Prep Time

35 min



What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 brown onion
1 cauliflower
2 garlic cloves
1 tsp cumin seeds
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
puff pastry
120g traditional puff pastry †
35g grated Italian hard cheese
35g grated Italian hard cheese †
1 pot of crème fraîche (100g) †
You Will Need
Baking paper, food processor, (stick) blender, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 cauliflower
  • 1 garlic clove
  • 1 tsp cumin seeds
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 120g traditional puff pastry<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 1 pot of crème fraîche (100g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 564 kJ
135 kcal
2129 kJ
509 kcal
of which saturates
8.5 g
5.6 g
32.2 g
21.2 g
of which sugars
6.9 g
2.9 g
26.1 g
10.8 g
Fibre 1.4 g 5.4 g
Protein 4.4 g 16.8 g
Salt 0.75 g 2.84 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 cauliflower
1 garlic clove
1 tsp cumin seeds
cumin seeds
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (celery seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain celery), leek, maltodextrin.
120g traditional puff pastry
wheat flour (gluten), butter (milk), sea salt (without anti-caking agent) water. May contain nuts.
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
1 pot of crème fraîche (100g)
pasteurised milk (56%), cream (milk) (43%), stabiliser potato starch, lactic starter culture
  • Allergens highlighted by † (celery, milk, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9

Cut the cauliflower[s] into very small florets

Slice the cauliflower stem

Slice the cauliflower leaves

Tip: Discard any bruised cauliflower leaves


Add the cauliflower florets, sliced stem, sliced leaves and 2 [4] garlic cloves (skins on) to a baking tray with a generous drizzle of olive oil and a large pinch of salt and pepper

Sprinkle over the cumin seeds, give everything a good mix up and put the tray in the oven for 15 min or until beginning to soften and char


While the cauliflower is in the oven, boil a kettle

Peel and finely chop the brown onion[s]

Heat a large pot with a generous drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion and cook for 3-4 min or until beginning to soften


Once the onion has softened, crumble in the Knorr vegetable stock cube[s] and pour in 600ml [1L] boiled water

Carefully remove the skins from the roasted garlic cloves (beware, they will be hot!)

Add most of the roasted cauliflower (save some florets for garnish!) and roasted garlic to the pot, reduce the heat to medium-low and cook for 6-7 min or until everything has softened


Meanwhile, cut the puff pastry lengthways into 4 [8] strips

Line a baking tray with baking paper

Twist each pastry strip from the ends in opposite directions until they look like a spiral and add them to the baking paper

Roughly sprinkle over the grated hard Italian cheese


Put the tray in the oven and cook the pastry twists for 5-6 min or until puffed up and golden – these are your cheesy puff pastry twists


Once the vegetables have softened, add the crème fraîche to the pot and stir to combine

Remove the pot from the heat and blitz until smooth with a (stick) blender

Tip: For the smoothest results, use a food processor!

Season with a generous grind of black pepper – this is your creamy cauliflower soup

Tip: Add a splash of water if you think the soup is a little thick!


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Serve the creamy cauliflower soup in bowls, garnished with the reserved cauliflower florets, a drizzle of olive oil and a grind of black pepper

Serve with the cheesy puff pastry twists to the side


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