Cauliflower gets a little overlooked in the market. My mom used to steam the bulbs but no matter how much she salted them, they were, in my fussy opinion, not edible.
These days, I’m still not big on cauliflower, though my pallet for veggies has indeed expanded, but a smooth, hot cauliflower soup is great for the winter months ahead.
Plus, it only takes about 40 minutes to make.
2 tablespoons extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 quart chicken stock
1/2 cup finely grated Parmesan
½ tablespoon rosemary
Freshly gated Nutmeg
Salt and pepper to taste
Remove the leaves and thick core from the cauliflower. Give it a coarse chop and set aside.
Heat olive oil in a large soup pot over medium heat. Add the onion and garlic. Cook until softened. You want them to be translucent, but not browned. Takes about 5 minutes.
Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart. Takes about 15 minutes.
Remove ingredients from the heat. Let it cool for about five minutes. I recommend a hand held blender to puree the soup (allows you to do it all at once), but if you don’t have the tool, fill a blender about half way, pulse on high until smooth. To prevent heat explosions in a
blender (what a mess they make!) lift up one corner of the lid, put a towel and a firm hand over the top and pulse. When the ingredients are the consistency of your liking, return them to the pot.
Salt and black pepper to taste.
Grate fresh nutmeg on the top for a warm, wintery flavor.