Recipe Instructions:
INGREDIENTS
1.14 kg cauliflower (1 head)
Salt and pepper
Unsalted butter (optional, recommended) - you can sub olive oil or a high quality vegan butter like Earth Balance, if you like
Optional topping ideas
Drizzle of olive oil or sesame oil, crumbled blue cheese, parmesan, za'atar
INSTRUCTIONS
Remove the leaves and tough core from the cauliflower. Chop into small florets and carefully clean them.
In a medium saucepan, bring 1 quart (4 cups) of water to a boil. Stir in 2 tsp of salt till dissolved. Pour in the cauliflower florets. Bring the water back to a boil and cover. Let the cauliflower cook for about 5 minutes till very soft and tender.
Remove the florets from their cooking water using a slotted spoon; reserve the salted cooking water.
Place the cooked cauliflower into a blender, filling it halfway. Carefully pour in cooking water, adding till it reaches about halfway up the cooked cauliflower.
Cover the blender carefully and blend, scraping the sides as needed, until the soup becomes a smooth puree. You may need to add more cooking water to achieve a soup-like texture. The longer you blend, the more silky and smooth the soup becomes. Add salt, pepper, and butter to taste. I use about 1 tbsp butter for a whole head of cauliflower (1/2 tbsp per batch). Salt is your friend here, if the soup is tasting bland don't be afraid to add more. You can also add some good quality olive oil or Earth Balance instead of butter if you'd like a richer flavor without dairy.
Repeat process with the remaining batch of cauliflower. Serve soup hot. Leftovers will keep for 1-2 days in a covered tupperware container; soup will need to be stirred after reheating.
NOTES
You will also need: Medium saucepan, blender
