Simon randomly requests different vegetables–cauliflower, eggplant, zucchini, broccoli. Most recently, he asked for cauliflower, in part because Highlights Magazine had a recipe for cauliflower “popcorn.” Well, we didn’t make that, but when I came across this super simple cauliflower soup recipe, I figured we should try it. There are so few ingredients, but it still tastes great!
Here’s what you need:
3 tablespoons olive oil
1 large onion, sliced (can be yellow or red)
1 head of cauliflower, cut into florets
5 cups water, divided into 1/2 cup and 4 1/2 cups
salt and pepper
Here’s what you do:
1. Place the olive oil and onion in a pan with a tight fitting lid, uncovered. Turn the heat on low, and allow the onions to softly cook without browning for about 15-20 minutes.
2. Add the cauliflower, the 1/2 cup of water, and some salt and pepper. Turn the heat up higher, cover with the lid, and allow the cauliflower to cook until tender, about 18-20 minutes.
3. Add the remaining 4 1/2 cups water, bring to a low simmer, and cook an additional 20 minutes, uncovered.
4. Working in batches, puree the soup in a blender until velvety smooth. Add salt and pepper to taste. Allow the soup to stand for about 20 minutes to thicken.