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I had a very long relationship with cauliflower. A whole head lasts one person (sometimes two) a long time, so I had to get creative. I didn't want to eat roasted curried cauliflower every night, no matter how good it was.
Cauliflower soup was an easy bet. Simply steam the florets along with whole cloves of garlic (I used four cloves and a half head of cauliflower) until the florets are impossibly soft. Puree in a food processor with the garlic, adding the steaming liquid to thin it out. You can also use about a ½ c. chicken stock or heavy cream, but I was trying to keep it as vegetarian as possible. The cauliflower on its own was flavorful enough for me. I thought about using a little bit of soy milk or silken tofu to the puree, but didn't want to interrupt the flavor of the cauliflower (though the garlic did that all by itself).
The garlic garnish are simply thin slices that fried about 45 seconds on each side in a little bit of olive oil. The soup tasted hot and cold.
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4-13-2006 @11:12PM Greg said... Being that is it passover, this seemed like an appropriate food to make. I added a little bit of olive oil for garnish. It really was wonderful. Thanks for the recipe!
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4-14-2006 @2:40PM benedict Murray said... adding a little freshly grated nutmeg makes this even better
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4-17-2006 @11:46AM jen said... you could also saute a little chopped onion or shallots with some chopped celery in olive oil (or butter, mmm butter) until translucent and soft as a good flavor base to make it a little more complex.
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