I’m not so sure I’m into Cauliflower Soup but Starwalker’s take puts it into a whole different broth-game! Thanks for another fun piece, SK:
For those of you who don’t already know this (and I’m sure there are several), cauliflower is not – like Latin – a dead language. There is stuff you can do with that sheepish little vegetable that skulks around supermarket fridges like packets of miniature Maltese poodles.
For many years in my life cauliflower was almost exclusively a type of texture that sat under cheese sauce on the edge of the Sunday Chicken Roast. It wasn’t exactly repulsive. It wasn’t, like broccoli or sprouts, a reason in itself to have a screaming, sulking fit that ended in you sitting at the table until the early hours of the morning.
It was just stuff really. When I saw it in the Supermarket it reminded me of Sunday lunch. Sometimes, as a young man, I would just buy it anyway, keep it around in the fridge for a while and then throw it away when it went the wrong colour. Also there was the issue of the cheese sauce, the roux, which was a tough ask for me at the time.
So, speedy conzales, extra easy, off the shelf, sexy cauliflower puree:
- Steam a bunch of cauliflower in a pot of salted water (just a couple of finger widths of water)
- Drain and toss into the blender. Add a couple of spoons of butter and a tin of cream (I know it’s never healthy with me)
- Add a pinch of salt and half a tsp of hot paprika. I have a beautiful Spanish one named La Chinata, if you ever come across it
- Pour into a bowl and dress with a thin streak of hot red paprika.
Delicious (and enough to make a girl think that you are both original and culinarily well endowed). You need to throw this sort of meal out with a sentence that might start something like this: What these old pieces of cauliflower? You’re hungry? Well, I’m sure I can think of something…