This recipe couldn’t be more straightforward. Thank you NY Times, Lidy Heuck. At the farmer’s market, there is cauliflower in white, purple, and yellow. I even bought romanesco for this soup. It is delicious, and I tossed in a few more items to take it up a notch before serving.
Cover the bottom with olive oil in a large pot and add a few pinches of chili flakes and salt. Saute one large diced sweet onion until caramelized. Then add a few cups of cauliflower florets. Saute for a few minutes. Add a quart of chicken or vegetable broth. Bring to a boil and then down to simmer and cover. In about 15 minutes, the cauliflower should be softened. Either put the entire thing in a blender to puree or use an immersion stick, an excellent accessory for any kitchen.
While the soup is cooking, make croutons. I chopped a stale loaf into cubes and sauteed it with a lot of olive oil in a pan.
Served the soup with some chili oil, croutons, and shredded parm over the top. Huge winner!