Recipe by Brynie Greisman

Roasted Cauliflower Flanken Soup

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Meat Meat
Easy Easy
12 Servings


- Wheat - Gluten
3 Hours

This soup has a creamy texture, and delicious, albeit slightly tangy taste, which is enhanced by the meat component. Roasting the veggies first adds a welcome dimension of flavor. Not heavy at all. Just perfect! Freezes well too. Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.


Roasted Cauliflower Flanken Soup

  • 32 ounces Beleaves Frozen Cauliflower (about 1 and 1/2 packages), rinsed in a strainer

  • 2 fat carrots, cubed

  • 4 cloves garlic, unpeeled

  • 5 tablespoons Tonnelli Avocado Oil, divided

  • 1 medium onion, diced

  • 1 stalk celery, chopped

  • about 13-ounces (370-grams) cubed flanken or chuck (#2 in Israel)

  • 1 large soup or marrow bone

  • 1/3 cup Gefen Red Lentils (see note)

  • 1/3 cup bulgur (see note)

  • 1/3 cup white quinoa, such as Pereg (see note)

  • 9 cups water

  • salt, to taste

  • pepper, to taste

  • 1 and 1/2 tablespoons freshly squeezed lemon juice, or to taste (see tip)

  • handful fresh, cleaned parsley


  • grated lemon rind (optional)

Wine Pairing

Goose Bay Pinot Noir



Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Prepare a large Gefen Parchment-lined baking sheet.


Spread the cauliflower, carrot cubes, and garlic cloves separately onto the baking sheet. Drizzle three tablespoons avocado oil over all and mix each vegetable so everything is evenly coated.


Bake for 20 minutes, then remove from the oven and stir each vegetable. Return to the oven for another 10–15 minutes, or until everything is starting to turn golden.


Remove from oven and cool slightly. Cut cauliflower and carrots into smaller pieces. (This precludes the need to blend the soup, so cut according to your preference. Instead of a mushy soup, you’ll have a more palatable version with small pieces.)


Meanwhile, in a six-quart pot, heat the 2 remaining Tbsp avocado oil. Add onion and celery, and sauté for five to 10 minutes or until golden. Add the roasted garlic (squeezed out of its peel) and stir. Add cauliflower, carrot, meat, and bone. (You can leave meat in one piece or cut it into smaller pieces.) Add lentils, bulgur, and quinoa along with nine cups of water. Bring to a boil.


Season with salt and pepper. Lower heat, and cook for at least two hours or until meat is soft. Remove from heat. Add lemon juice and stir. Add parsley. Leave soup covered to steep and absorb the parsley flavor. Remove parsley before serving.


To prepare the garnish: In a small frying pan, heat oil. Add shredded meat to the pan, stirring often until it becomes crispy. Garnish each plate with a generous amount of meat. Top with lemon rind, if desired. (Alternatively, you can just add shredded meat as is to the soup and mix together.)


I find cauliflower quite bland, so I upped the lemon juice to two tablespoons. Your choice. Just please don’t omit entirely!


There’s a product in Israel called “leket bari” which is a combination of these three grains, so it was easy to put in one cup. If you prefer using just lentils or bulgur alone and omitting the quinoa, feel free to do so — just make sure the total is one cup. Don’t sub other grains because they’ll overpower the soup. These just thicken it slightly, and act as background notes.


Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.

Roasted Cauliflower Flanken Soup

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Hannah Nisanov
Hannah Nisanov
9 months ago