The secret to the best cauliflower soup? High heat and a little spice.


By Melissa Clark, The New York Times

It’s hard for me to look a head of cauliflower in the florets and not immediately want to cut it up and throw it in the oven.

When doused in oil and exposed to high heat, all the little crevices and fractals covering the surface — sometimes called curd because of its resemblance to cheese — sizzle until brown and wonderfully crisp. I can easily eat a half sheet-pan of roasted cauliflower on its way from oven to table, snacking on the burnished nuggets, one after the other, like potato chips.

And this is the reason cauliflower soup is a rarity in my kitchen. Why simmer the vegetable in broth when roasting it is just so grand?

This creamy cauliflower soup, however, is an exception — precisely because I roast the florets before submerging them in the broth.

The initial cooking browns the pieces, intensifying their inherent sweetness. Then, I simmer them in broth until they collapse and turn thoroughly soft. When puréed, they give the soup a rich, velvety texture that’s creamy without any dairy products.


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