Confession: I’ve always enjoyed munching on a cauliflower floret, or two on a vegetable tray. Raw cauliflower.  Then, I met the love of my life, who happens to prefer the steamed version. No, she’s not a 90-year-old who cannot stomach anything that must be chewed. Neither is she someone without taste buds. She just believes that steamed cauliflower deserves a respectable spot on the menu.

I’ve managed to successfully incorporate this snow-white (immature) flower head into a tasty hybrid-potato mash and a half-decent fake pizza crust (yet to be perfected).  Those attempts were mostly under protest, as was cauliflower soup. Then, a strange thing happened.  My first cauliflower soup attempt turned out … pretty good. Then I refined it, and it was even better. After several more attempts, the concoction truly proved itself to be something other than a substitute ingredient.

I still really enjoy the raw version with a side of bleu cheese dressing (or Italian dressing), but this soup really is divine. Dress it with a small handful of roasted cauliflower and you have yourself a bowl of restaurant-worthy goodness. Seriously.

Cauliflower Cheddar Soup w/ Roasted Cauliflower ‘Croutons’

Cauliflower Soup with Roasted Cauliflower ‘Croutons.’ A soup for Cauliflower haters. Seriously.

Make the roasted cauliflower, starting the soup around halfway through the 45-minute baking time, so that both come out hot at the same time.

Top each bowl of soup with a small handful of roasted cauliflower.

Roasted Cauliflower ‘Croutons’
2 cups – Fresh cauliflower, cut into small florets
1 TB – Extra virgin olive oil
Kosher salt and freshly ground pepper

Preheat oven to 400F.

Toss florets in olive oil; then season as desired with salt and pepper. Place on baking sheet and bake – turning at least once – until caulifower is browned around edges, about 45 minutes.

Soup
1 – Small to-medium head Cauliflower, cut into florets
1 – Small onion, diced
3 cups – Weak chicken or vegetable stock
1 tsp – Dried Celery seed
1 tsp – Dried Thyme
Pinch – Cayenne pepper

1 cup – Half-and-half
1½ cups – Sharp Cheddar, shredded

In a large saucepan, add cauliflower, onion, celery seed, thyme and cayenne pepper to stock. Bring to a light boil, then simmer for 20 minutes. Turn off heat and allow to cool for about 30 minutes. Place in a blender or food processor and mix to desired consistency.

Add processed cauliflower mixture back to saucepan and bring to a simmer. Cook for about 15 minutes, reducing the mixture slightly, then add half-and-half, stirring regularly. Once soup is warmed through, remove from heat and add cheese, stirring until combined.

Top with small handful (1/3 cup) of roasted cauliflower ‘croutons.’

Makes 6 servings.

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Read the original on: The Unorthodox Epicure