Do you ever find yourself attached to a certain food, and seemingly out of nowhere, too?  For some reason I'm on a cauliflower kick, and I have been for a while now.  I suppose there are worse things.  I'll find myself buying it and then not being really sure what to do with it, apart from just eating it raw.  In an effort to incorporate it in more inventive ways, I began an internet and cookbook/magazine search, and this recipe really hits the mark. 



It's smooth, creamy, and satisfying, while remaining light.  It's easy to prepare and quick, and only takes a few ingredients.  In case you haven't been reading long, those are my criteria for a winner recipe.  If it's cold where you are, this soup will warm you right up, and paired with a salad and bread, it's a perfect lighter meal. 



Silky Cauliflower Soup
from Dave Lieberman via Smitten Kitchen
serves 4 generously (seconds!) or 6 modestly (1 bowl each)

1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.

Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.

Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.

Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.

Add the Parmesan and stir until smooth.  Season, to taste, with salt and black pepper. Keep warm until ready to serve.



Notes

• The soup on its own is good, but it will be out of this world with the following additions/garnishes:
• Black pepper
• Olive Oil
• Croutons
• I don't have an immersion blender, so I used my single serving blender (think offbrand Bullet).  If your blender isn't tip top, then cutting the cauliflower into small pieces is important to attain absolute smoothness.