Recipe by kamekazicowgirl
My nephew loves cauliflower, and there are only so many ways to fix it! I went looking for new ways to prepare the vegetable, and I found this dish on another website. Dave Lieberman is the author of the recipe.
Top Review by StillRiverCook
I made this recipe exactly as per the recipe and it was wonderful. It almost tastes like a cream of potato soup instead of cauliflower. Either way it is delicious and creamy. You can add more or less soup stock depending on how you like it, so I would recommend you add less and then add more at the end depending on what thickness you prefer.
- 1 head cauliflower
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 quart low sodium chicken broth
- 1⁄2 cup parmesan cheese, finely grated
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup parmesan cheese, shredded
- 1 tablespoon chives, chopped for garnish
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
- Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.
- Add the cauliflower and stock and bring to a boil.
- Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
- Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot.
- Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper.
- Keep warm until ready to serve.
- Meanwhile, make the Parmesan crisps:
- Line a baking sheet with aluminum foil.
- Spread the shredded cheese over the foil in 1 even thin layer.
- Bake about 10 minutes until golden brown and crisps.
- Remove from oven and let cool 5 minutes.
- Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.