Cauliflower is so in right now. – actual quote overheard at a West Village restaurant
Here in New York, they can make anything trendy. Even the often forgotten, relatively bland white cousin of broccoli. The line made me laugh, but sure enough cauliflower has been appearing on menus more and more. Roasted, fried, pureed. Mixed with bacon, pine nuts, pomegranate seeds.
I made my cauliflower into an easy soup that knocked my socks off. You start by roasting the cauliflower until it’s golden brown. The original recipe called for a cup of cream which wasn’t going to happen in my kitchen, but it truly didn’t need it. The whole thing blended into such luscious heaven, cream was really not needed. It is among my new favorite soups.
You heard it here. Cauliflower will be 2013’s answer to the beloved 2012 brussel sprout.
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 cauliflower, broken into pieces
- 3 cups chicken stock
- ½ cup milk (i used fat free lactaid milk) (yogurt would be nice too)
- salt and pepper
- Preheat oven to 380F.
- Place onion and cauliflower in a large oven proof dish and drizzle with olive oil.
- Sprinkle with some salt and pepper.
- Roast until golden.
- Place the cauliflower and onions in a large pot and add stock (keep a handful of cauliflowers aside to top the soup at the end).
- Bring to a boil.
- Let it boil 5 minutes.
- Puree with a blender and add milk, salt, and pepper.
- Allow to cook for another 10 minutes.
- Serve topped with roasted cauliflower on top.