By France Morissette and Joshua Sprague, Beyond The Peel
1 large onion, chopped
2 tablespoon olive oil
1 head of cauliflower (about 1.5-pounds), trimmed and chopped
1 litre (4-1/2 cups) chicken stock (vegans substitute vegetable broth)
2 pinches of nutmeg (about 1/4 teaspoon)
Salt and pepper to taste
Heat a large pot over high heat, add the olive oil, onions and cauliflower. Cook until onions are tender, about three minutes. Add the stock and simmer for 10 to 12 minutes or until the cauliflower is tender. Transfer the soup to a food processor and blend until smooth, or use an emulsion blender to process until smooth. Stir in nutmeg to taste and season with salt and pepper.
Note: Salt is key here and depending on how salty your stalk is will depend greatly on how much you’ll need to add. I added almost 1-1/2 teaspoon to get the flavor right but again that will depend on your stock.
Herbed olive oil (optional but delicious)
1/4 cup chopped parsley
1/4 chopped cilantro
1/2 cup oil
Place the ingredients in a blender and blend until ingredients are incorporated but not pureed. Drizzle over the cauliflower soup before serving. Left over oil can be used as a flavorful herbed salad dressing by adding a few tablespoons of vinegar or lemon juice.
