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.
Ingredients
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- 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
Instructions
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- 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.
