cauliflower is delicious

Hey, guess what isn't photogenic? Cauliflower. Like for reals.

Hey, guess what is totally delicious? Cauliflower. Like for reals.

I'm not sure what brought this delicious wonder to my computer screen, but it looked so good and it turned out that I already had the cauliflower in my fridge. Win! I'm not sure I've ever really had this much cauliflower before ... I feel like I've only ever had it as an appetizer with a side of dip. But, it's rather phenomenal and totally easy.

Plus. At the Haymarket Market.... a head of cauliflower is ... ONE DOLLAR.  Yep, so this soup is crazy cheap to make and it makes you feel a little fancy.

Funny moment? The original recipe says you only need one head of cauliflower and it'll be about 3 pounds. Well, I roasted one head and then realized it probably didn't weigh 3 pounds. So I took out my bathroom scale (yep, from the floor of my bathroom) and weighed a backup head of cauliflower. It weighs like a bit more than a pound. So.... you'll probably need two heads of cauliflower or one head and a bathroom scale.

So this is how it goes.

(Step 1) Preheat the oven to 450 F. Trim up the cauliflower into florets and toss on a baking pan. Drizzle with olive oil - kinda heavy-ish - and then sprinkle with nutmeg, salt, and pepper. Toss those babies around to coat and shove in the oven. Roast for about 40 minutes or until the edges start to brown. I roasted mine a bit longer (i.e. more brown) and I was really happy with the flavor.


(Step 2) While the cauliflower is roasting away, get it's bath all ready. Heat the oil in the pot and saute the shallots and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme and vinegar. The recipe originally called for white balsamic vinegar but well I didn't have any of that. So, instead I used the champagne vinegar that we used on NYE. So tasty.

(Step 3) After the cauliflower is cool (as in temperature, not popularity), add it to the bath and give it a good swirl. Then add the mixture to the blender or use immersion blender. Process until you like the consistency. I tend to like my soups a little bit chunky.... so I go light on the pulsing.

(Step 4) Soup is now ready to eat!

(Step 5) Assembly time. For toppings, I toasted some neighborhood bread (i.e. Italian or something) with some olive oil, salt and pepper in the oven. Oh, and I chopped up some hazelnuts. These made me feel fancy but I honestly didn't really feel like there was a difference.... you can leave these out if you want. I won't tell. Don't leave out the shaved parmesan. It was a key add.

Recipe adapted from Sprouted Kitchen

Shopping List
2 Head Cauliflower (about 3 lbs total)
Extra Virgin Olive Oil
1/2 tsp. Fresh Grated Nutmeg
Salt and Pepper
1 Large Shallot, chopped
1 Clove Garlic, chopped
3 Cups Low Sodium Vegetable Broth
1 tsp. Dried Thyme
1 Tbsp. Champagne Vinegar
Ground Pepper
1/2 Cup Toasted Hazelnuts, Chopped
Shaved Parmesan

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