20 February, 2021
Kris’ Cauliflower Soup
This recipe is from a great guy. You could not find a better person.
Equipment:
large stock pot
immersion blender
garlic press
Ingredients:
1 medium to large head of cauliflower
1 onion of choice
5+ cloves of garlic
4 cups of stock or broth (vegetable is best, but chicken works, too)
large handful of cashews (3/4 cup?)
1 can (14oz) of evaporated milk (not condensed!)
olive oil
La Yu chili sesame oil (optional)
red pepper flakes (optional)
salt-pepper
Procedures:
Soup:Chop onion and saute in pot with oil and red pepper flakes until fragrant, then press in the garlic and continue to saute.
Chop cauliflower into medium pieces, including the stem (without the green bits). Reserve a handful of florets for the garnish. Once the onion and garlic just starts to brown, pour in your choice of stock and add the cauliflower and a handful of cashews. Simmer for 25 minutes.
Work on the garnish.Turn off the burner, and use your immersion blender to liquify the contents of the pot. Pour in the can of evaporated milk (you can use 2 cups of fresh milk or cream, too, but I think the evaporated milk gives you the best of both worlds). Continue mixing with your blender. Salt and pepper to taste
Garnish:Over medium heat, saute a handful of small cauliflower florets with some broken up bits of cashews in 1 Tbsp of olive oil, red pepper flakes and a dash of chili oil. Stir once every few minutes, making sure to flip the florets. Remove from the heat when the florets have a few dark brown marks.
Serve:Ladle the soup into a bowl, and some bits of garnish to the top and a squirt of chili oil.
A note on the chili oil: In some dishes chili oil can be overpowering, but I don’t think so in this case. I think it complements the soup’s flavor very well. If you don’t like chili oil, just omit.
