Cauliflower Soup

Cauliflower is such a fun vegetable to work with – you can mash it as a substitute for mashed potatoes, it’s absolutely amazing roasted, and I even like it raw from those grocery store veggie trays with cheap Ranch dip.  After doing a quick search, I realized I have never put cauliflower on Sweet Life Laur! So here is the first of what will someday be many recipes for broccoli’s cousin.

I had a lovely cauliflower soup at Buona Tavola in Paso Robles a few weeks ago. It was their special soup of the night, and I went home wanting to make it for myself. I gave it a try for lunch yesterday, and Tim and I both really enjoyed it. For the liquid, I used just a touch of chicken broth, but mostly water so the cauliflower’s flavor would shine though.

Cauliflower Soup
serves 2

1 small yellow onion
2 tablespoons salted butter
1 bay leaf
1 pound cauliflower (1 large head)
1/2 cup chicken or vegetable broth
2 1/2 cups water
Salt and Pepper

1. Thinly slice onion. In a large pot or Dutch oven, melt butter over medium heat. Add onion and bay leaf. Cook until onion is softened but not brown, about 15 minutes.

2. Meanwhile, cut cauliflower into florets. When onion is softened, add broth and florets to pot. Cover and cook at a simmer for 20 minutes.

3. After 20 minutes, add the water. Simmer uncovered for an additional 20 minutes. Let cool slightly and remove bay leaf. Puree with an immersion blender and taste for seasonings, adding salt if necessary. Ladle into bowls and top with lots of freshly cracked pepper.


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