Roasted Cauliflower & Potato Soup with Sea Scallops

Roasted Cauliflower & Potato Soup with Sea Scallops
32 servings, 8 oz. each


Ingredients Weights Measures
cauliflower, large dice 7 lb. 2 gal.
potatoes, peeled, large dice 7 lb. 1-1/2 gal.
extra virgin olive oil 4 fl oz 1/2 cup
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
half-and-half 64 fl oz 2 qt.
chicken stock 64 fl oz 2 qt.
hot red curry paste, Indian style 4.8 oz. 1/2 cup
salt - 2-1/2 Tbsp.
white pepper - 1-1/3 Tbsp.
cauliflower florets 2 lb. 32 each
extra virgin olive oil 4 fl oz 1/2 cup
large sea scallops (2 oz. each) 64 oz. 32 each


TOSS cauliflower and potatoes with oil; spread onto bottom of parchment paper-lined sheet pan. Roast in 375ºF convection oven 15 min. or until lightly browned. Transfer to saucepan. Stir in mustard, half-and-half, chicken stock and curry paste; simmer on medium heat 30 min., stirring occasionally. Process in small batches with food processor or blender until very smooth. Season with salt and pepper.

CUT 1 large flat slice (about 2 inches in diameter) off each of 32 cauliflower florets (or off each of 4 florets for trial recipe); cut remaining cauliflower into small florets. Sear cauliflower slices and florets in hot oil in skillet on medium-high heat until lightly browned. Remove from skillet; set aside. Add scallops to skillet; cook 1-1/2 to 2 min. on each side until lightly browned and opaque.

FOR each serving: Ladle 8 oz. soup into bowl; top with 1 each cauliflower slice and scallop. Spoon about 1 Tbsp. small cauliflower florets around the scallop.

Kraft Kitchens Tips

Special Extra
Garnish with fresh herbs.
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Nutritional Information

Nutrition Information

Total fat
 17 g
Saturated fat
 5 g
 35 mg
 1510 mg
 33 g
Dietary fiber
 5 g
 8 g
 15 g
Vitamin A
 15 %DV
Vitamin C
 60 %DV
 10 %DV
 10 %DV