Cauliflower is that one food that I would never eat as a kid. Growing up I was afraid to cook it, not to give a bad smell to the house, an absolute myth that I later found out that is not true when cauliflower is fresh and you cook it with herbs!
Cauliflower – which belongs to the most powerful food trends of 2017 – is ideal for any diet that excludes carbohydrates. The cauliflower puree and veloute soup have a certain taste and texture that reminds you of potato.
- 2 tablespoons olive oil
- 1 small head cauliflower, cut into large florets
- 1 large onion, cut into large dice
- 1 tablespoon butter
- 1 pinch sugar
- 2 garlic cloves, thickly sliced
- 1 teaspoon fresh ground ginger
- 1 lemon (juice and zest)
- 1/2 teaspoon cayenne pepper
- Tabaco, to taste
- 3 cups chicken broth, homemade or from a can
- 1 1/2 cups whole milk (or cream fresh if you feel like it)
- Salt and freshly ground pepper, to taste
- Sundried tomato pesto to garnish
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add ginger, tabasco, lemon (zest and juice) and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat.
- Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
- Using a blender, puree until very smooth, 30 seconds to 1 minute.
- Return to pan (or a soup pot); add enough milk so the mixture is souplike, yet thick enough to float garnish.
- Taste, and add salt and pepper if needed.
- Heat through, ladle into bowls, garnish with sundried tomato pesto and serve.