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INGREDIENTS\r
one head of CAULIFLOWER, cut into florets\r
2 large ONIONS, roasted whole\r
water\r
salt & pepper\r
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OK, my recipe was more than 2 ingredients. Fresh Ps flourishes include: \r
a squeeze of fresh lemon juice or dash of vinegar\r
olive oil\r
Garnish: truffle salt, chives, green onions, fried shallots, roasted mini florets of cauliflower, roasted baby cauliflower leaves, parsley and/or olive oil. Make it beautiful.\r
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DIRECTIONS\r
Peel the outer skins off the onions and roast them at 350-375 until the outsides are dark brown and they are soft inside, about an hour. Peel off the dark layers and set aside. Pour 1-2” of water into a medium sized stock pot and bring to a boil over hight heat. Add the cauliflower florets and steam until super tender. Test them by piercing with a knife, there should be no resistance. \r
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Carefully puree your cauliflower using your steaming liquid to dilute your puree into ta nice creamy consistency. Be careful when blending hot liquids and only fill your blender 1/2 full. Holding a towel over the top of your blender while blending is a good habit to get into. Return the cauliflower to the stockpot and set aside. When your onions are cooked, puree the white insides of the onions. Add a large pinch of salt, some ground pepper and a squeeze of lemon (or 1/2 teaspoon vinegar) to your puree. Taste and adjust seasoning to your liking. Add the onion ‘cream to your cauliflower and bring to a simmer. If your soup is too thick, thin it with a little more steaming liquid or water. Remove from the heat, taste and adjust the seasonings. \r
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Serve topped with any of your chosen garnishes, drizzle with olive oil and flourish with a little sea salt and pepper. Enjoy.\r
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MUSIC\r
Honkey Tonkin by Douglas Maxwell