I put a beef roast in the oven at 350° with some pepper rubbed on the outside of it. Then I got to work on the soup. It has basically three ingredients plus whatever spices you might wish to add.
- 2 TBSP butter (or olive oil for vegan soup)
- 1/4 cup diced onion
- 3 cups of cauliflower florets (about 3/4ths of a small cauliflower head)
- 3 cups of water.
- I added a few threads of Persian Saffron.
Soften the onions in the butter at a low-medium heat for about 10 minutes. Add the florets and 1.5 cups of flower and cover and continue cooking for about 20 minutes. After 20 minutes, stir and use the spoon to break down the florets into smaller pieces. Add the remaining 1.5 cups of water. If you want to add saffron, this is a good time. Cover and cook for 20 more minutes. Remove from heat and leave to cool.With olive oil, the soup will be slightly more tart than the soup made with butter.
Turn the roast and let it cook some more. When the roast is done to 140° pull it out of the oven and let it rest for 10 minutes which is the perfect amount of time to puree the soup. Make sure it has cooled off some so you don’t burn yourself. This is the voice of experience. I don’t have a food processor or a blender, but I do have a Magic Bullet. You have to fill the Magic Bullet three times to whip it all up, but it will be lovely. Reheat to serve and, if you love nutmeg as much as I do, sprinkle a dash of nutmeg on top.
The soup will be light as air and smooth as silk. It will have a very subtle bite because cauliflower is such a strongly flavored vegetable if you treat it nicely. Slice up some roast and serve with the soup. I added some olives and pickled carrots to give the meal some bright color. I recycled the vinegar dressing from my cucumber salad to make the carrots.