November was a big month for me, with visits from both of my best friends. And how lucky was this visit from the great and mysterious Taco: he who wrestles grizzly bears, climbs mountains barefoot, and probably hasn’t showered in months. I figured after months of eating berries, nuts, and drinking unfiltered water, a little sustenance was in order. We also took a walk around the city, here’s a picture of Tac-Dollar looking awesome with some eagles in the background. America.
One of the better soups I’ve made. I would probably roast a little more cauliflower for the next time because the roasted cauliflower garnish was awesome. The cauliflower was certainly the star, even in the pureed soup. I recently learned that coconut milk is high in some kind of fat, so I’ll probably be trying out some alternatives in recipes to come. Season to taste is very important, as is seasoning throughout. Remember, salt brings out the best flavor, as long as you don’t overseason. Taste, add a little, repeat until the taste is perfect. I experimented with a tiny amount of maple syrup and was really glad I did.
Cream of Cauliflower Soup: 6 servings
- 1 large head cauliflower, cut into medium sized florets
- 1.5 cups potatoes, peeled and cut into equally sized chunks
- 6 cloves garlic, 3 minced, 3 whole peeled
- 1 tbsp fresh sage, chopped
- 1 leek, light and white green parts, sliced
- 1 small onion, diced
- 4 cups vegetable stock
- 1 cup coconut milk
- 1.5 tbsp flour
- salt and pepper
- olive oil
- drizzle maple syrup
Preheat oven to 375. Toss cauliflower and garlic cloves with salt, pepper, and olive oil. Roast until ends are lightly browned, about 30-40 minutes, reserve several florets for garnish. Heat olive oil and saute leeks and onions until soft, about 5-7 minutes. Add garlic, sage, cook 1 minute. Add flour and cook until incorporated, about 1 minute. Add stock, potatoes, bring to a boil, let simmer for 15-20 minutes. Add roasted cauliflower and garlic, puree with hand blender, return to heat, add coconut milk and simmer another 10 minutes. Stir in 4 drops of maple syrup and season to taste. Garnish w/chives and cooked cauliflower.