Monday, December 1, 2014
I've been getting a ton of cauliflower from our fall/winter CSA share this year, which was great at first. Roasted with garlic and Parmesan cheese - lovely! Steamed with lemon butter - divine! Sauteed with curry spices and lime - amazing! But then, another cauliflower? Not to mention it's these gorgeous Romanesco variety, which just seemed too pretty to blend up:
Serves 4-6 as dinner
Click here for printable recipe
1 large head of cauliflower, cut into florets (can be regular cauliflower or Romanesco)
2 T. butter
2 T. flour
1 t. mustard powder
32 oz. chicken or vegetable stock
1 small onion, diced
2 medium carrots, peeled and coarsely grated
1 1/2 c. milk (I used 2%)
1/2 c. heavy cream
6 oz. sharp or mild cheddar cheese, plus more for serving
Salt & White Pepper
Place sauce pan over medium heat and add butter. Once melted and slightly foamy, add onion and a small pinch of salt. Saute until the onion is translucent 5-6 minutes. Add flour and mustard powder and stir until the onions are coated. Slowly stream in the chicken or vegetable stock, whisking to mix so no lumps form. Add milk and cream and bring to a bare simmer, then add cauliflower and carrots. Cook at a low simmer until cauliflower is very tender; 20 to 25 minutes. Puree with a stick blender or transfer to a blender and blend until smooth. If using a blender, return mixture to saucepan.
Add the cheese in small batches, stirring between until cheese is fully melted into the soup. When cheese has been added, season to taste with salt and white pepper.
Serve topped with a bit of extra cheddar.