Cauliflower. Caul-i-flower. It does look like a flower. A white-ish or purple or green or yellow bulby flower. Edible. There was one in the refrigerator and I felt like soup and I had been mining for recipes the day before and noticed one for cauliflower soup.
So there it was.
I had the ingredients (or most of them) and it was simple and delicious.
(modified from Food52)
1 head cauliflower, sliced including the core
1 Tbsp butter
½ Tbsp olive oil
½ yellow onion, diced
1 leek light green parts only, diced (this is the ingredient that I was missing the first time around and so I used one whole yellow onion. Second time I had a leek. It was good both ways).
2 ribs of celery, chopped
½ clove of garlic, minced
1 tsp salt
2 cups vegetarian stock (homemade from Mark Bittman’s recipe. Batch-33, 22 March 2014)
2 cups water
1 Tbsp parmesan cheese (could easily do without for a vegan version)
2 Tbsp almond milk, or milk, or cream
Preheat oven to 350°
Place the slices of cauliflower on a dry cookie sheet and road until tender about 15-20 minutes
In a heavy pot, heat butter and oil until hot. Saute onion, leek, garlic, and celery until soft.
Add the roasted cauliflower and toss. Cook for 2 minutes
Add the broth and water. Boil and then simmer for 5 minutes
Using an immersion blender or a regular blender, blend the mixture until soup. Some chunks are good.
Add the parmesan cheese and almond milk/cows milk/cream