I can’t say I am a cauliflower addict. In France, my grand mother would cook it with bechamel and cheese, grated in the oven. It sound good? Even this wouldn’t do. You could get me in with raw cauliflower and mayonnaise, eventually… until I’ve met with, the cauliflower soup!
I was at an Hospices de Beaune lunch when the waitress asked me if I wanted some cauliflower soup. Cauli-what? I was polite, I said yes. Arrived this white soup. Velvety, tasty, cauliflower is not what struck you when you sip it. So I came back home and dug into it.
Here is a very simple and quick recipe that you can’t miss. It goes perfectly with a fruity light red as Beaujolais. I loved it with my organic Beaujolais-Villages, lightest of them all.
For 4 cups or 3 bowls :
- 1 small cauliflower
- 2 small onions (shallots works)
- Garlic as you like it, I’ve put 2 cloves
- Cumin powder, a table spoon
- Coriander powder, a table spoon
- 1 liter of water
- Sour Cream or thick crème fraîche, 2 big spoons
Chop the onions, garlic, fry it slightly in some olive oil. Add up some salt, the cumin and coriander, stir 2 minutes.
Add up the chunks of cauliflower, stir another 3 minutes.
Add up 1 liter of boiling water.
Cook until the cauliflower is tender.
Mix it in a blender.
Add up the cream. It’s over!
Pour in the plate, add up a drop of olive oil, some grounded black pepper and fresh coriander.
For a more consistent dish, some color and flavor, serve with some butter and ham on toast. A delight!
It is the simplest version, but you can also add a potato, some corail lentils, a carrot, any spice or herbs you like.
Enjoy this winter!