 Adjusting to the Season
It's fall in the Northeast. The leaves are falling (sigh), the temperatures are falling, and our taste buds start to crave something warm. It's funny how that works - we crave grilled foods in the warmer weather and find comfort in something like soup as the season turns. We get all hearty like those beautiful fall swells that plump up on the coast that send surfers (like those at TSF) into a frenzy. Back to soup though - like those swells - something that natural does not come out of a can. Soups are created from very few raw ingredients that find a synergy and together become one beautiful, sustaining meal. Why am I getting all philosophical on you? Aside from the surfing analogies, I'm talking about another thing of wonder - Cauliflower.
Cauliflower suffers from a 'perception problem' right next to her cousin Broccoli. Somewhere in some supermarket there is a white head of Cauliflower, starting to brown, covered in plastic wrap, wondering how it got there and when it's going to leave. Inside, it's a powerhouse of nutrients like Vitamin C, A, Riboflavin, Calcium, and Iron. Outside it can be everything from crunchy and cold to smooth and sweet. It can be green, purple, or yellow and it can be as sweet as a sauteed onion. Like an onion, Cauliflower is loaded with natural sugars that when browned and caramelized ends up being very soft and sweet. When pushed to its natural limits, Cauliflower can beat its 'perception problem'.
Our Cauliflower soup is great for the whole family. It's kid friendly, and parent approved. It's good in 30 minutes and good in 3 days. In making this soup, remember that we are building layers of flavor. Brown is a "good" color for things like garlic and caramelization. Be patient, use great ingredients, and you'll thank us later.
Cauliflower Soup - File Under - Vitamin C & A, Calcium, Iron
1 head of Cauliflower (we used NY green cauliflower, pictured)
1 cup whole San Marzano Tomatoes pureed (or use any canned, pureed tomato) or use the TSF Basic Tomato Sauce
1 TBSP Butter
4 TBSP Extra Virgin Olive Oil
3 Cloves Garlic, Chopped
1 TSP Smoked Paprika
Salt to Taste, approximately 1 TBSP
2 cups vegetable stock (can substitute Chicken Stock)
2 cups water
1 TSP Fresh Chopped Thyme
- In a sauce pan or dutch oven, heat olive oil on high, add garlic and cauliflower.
- Saute on high for about 5 minutes, until garlic and cauliflower start to brown (brown is good, black is burnt), then reduce to medium for another 6-8 minutes.
- Add tomatoes, stock, butter, thyme, paprika, and water - stir and scrape the bottom of the pan to loosen any brown bits, bring to boil.
- Reduce to simmer after 5 minutes. Simmer for 30 minutes.
- Transfer to your food processor and puree to a smooth texture. If you have a hand blender, you can also use this directly in the pan.
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