October 9, 2017
This is about...
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        I, FOR ONE, AM THRILLED THAT KALE HAS BEEN KNOCKED OFF OF ITS’ PEDASTAL. Cauliflower has officially become the “IT” vegetable of the moment. Since it’s so popular now, maybe you’ve tried using it in unusual ways like I have---riced, mashed, sliced into steaks, and even “rolled’ into pizza crusts. THIS SOUP, however, IS A STEP BACK FROM THE TRENDY --- just a smooth, creamy, comforting bowl of pure goodness. It’s basically a head of cauliflower, an onion, a clove of garlic, water, butter and olive oil, that you cook and then whizz in the blender ‘til smooth. Can’t get any easier than that.
        I LIKE IT JUST AS IT IS, BUT... you can change it up by adding some ground spices---I like 1 teaspoon cumin, and a pinch of red pepper flakes added to the oil at the beginning. You can also garnish this soup with anything from a simple swirl of olive oil and a sprinkle of parsley to croutons, toasted nuts and seeds, roasted red peppers, a swirl of sriracha or even crispy crumbled bacon.

LESSONS Learned:
1. Although I like to choose the freshest cauliflower I can find, with no brown spots or yellowed leaves, if by chance you have an older one sitting in the back of your fridge, this is the perfect way to use it!
2. You can’t mess this up! Cook it just until completely softened and blend.
3. If you want a more chunky version, just blend about ½- 2/3 of the soup and combine with the unblended soup in the pot.


1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 small onion chopped, about 1 1/4 cups
1/4 teaspoon salt
1 large clove garlic, chopped
1 head cauliflower, about 2 1/2 lbs, cored, green leaves and any brown spots removed and coarsely chopped
4 cups water
2 Tablespoons unsalted butter
3/4 teaspoon salt or to taste
¼ teaspoon black pepper or to taste

Make the soup:
        Heat the oil and butter in a large heavy pot over medium heat. Add the onion and salt and cook until translucent, Add the garlic and cook another minute.
        Add the cauliflower and water, bring to a boil and then turn down to a simmer. Cover and cook until the cauliflower is very tender, about 20-25 minutes. Blend in batches, return to the pot. Stir in the butter and extra salt and pepper to taste. Serve with any garnishes you like.

Makes 4 servings.      YUM!
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