This Oculon.org original was rated 5/5 stars by our resident food taster (Jill). Served with a radish salad and roasted acorn squash.
3 Tbs of olive oil
1 sweet onion diced
2 cloves garlic chopped
1 large head of Cauliflower, stem removed
1 cup of white wine
1 quart of mushroom broth
2 bay leaves
1/2 tea spoon of oregano
1/2 tea spoon of thyme
1 cup of half and half
3 oz of shredded sharp white cheddar cheese*
Heat the olive oil over high heat in a heavy soup pot and saute the onions and garlic with a pinch of salt until soft and fragrant, about 4-5 mins. Deglaze with the white wine. Add cauliflower, mushroom broth, bay leaves, thyme and oregano. Heat to a boil and then reduce to low and simmer until cauliflower is tender, about 30 mins.
When the cauliflower is tender, remove pot from heat, (remove the bay leaves!!) and use a stick blender to puree the soup until it is very smooth and there are no chunks. Blend in the half and half, then add the cheese and blend again until very smooth. Add fresh cracked pepper to taste. Serve with crusty white bread. Yum!
* I’m swagging the amount of cheese I used. So I should say “cheese to taste” and avoid the orange cheddar!
Also, while this probably deserved an AiF post last night, I just was too lazy. This recipe for Cacciucco alla Livornese was AMAZING. I paired with homemade tagliatelle instead of the crusty bread mentioned in the recipe. Have fun finding a fresh octopus, and if you’re in SF, tell me where you got it. I had to settle for frozen.