November 12, 2010
Cauliflower soup with pesto.
Matt and I made a goal for November: no eating out. To help ourselves meet this goal, we stocked our kitchen to the brim with dried goods, produce, cheeses, proteins, hot beverages... you name it. Our pantry is generally pretty full because we cook at home so often, but never quite this full.
While thinking about what sorts of meals to prepare for dinner on that first day in November, I chose to ignore my taste buds and cook logically. After all, we were in this for the long haul, so I didn't want anything to go to waste. After pondering for awhile, I decided to use as inspiration the produce item in our refrigerator most likely to suffer neglect before withering away into the realm of inedibility.
It's not that we don't like cauliflower. It's just that... what the heck do you do with it? That's the attitude I took on while fishing through the pages of my cookbooks. I didn't want anything fancy, I just wanted to get it over with.
Unfortunately, the recipe I stumbled upon was so good that we now crave it all the time.
Cauliflower Soup with Pesto
3 T. olive oil
3 cloves garlic
1 large onion
1 teaspoon red pepper flakes
1 large potato (yukon or russet)
1 head of cauliflower
5 cups water
To prepare, chop the onion, garlic, cauliflower and potato, and set aside.
Pour the olive oil in a large pot over medium-high. Add the chopped onion, garlic, the red pepper flakes, and a pinch of salt. Saute for two or three minutes until the onion turns translucent. Add the potato and cauliflower, and saute for another five minutes. Add the water.
Let the water come to a boil, and then adjust the heat so that it remains at a simmer. Continue simmering until the vegetables are tender. Blend very well with an immersion blender. If you desire a smoother texture, run the puree through a strainer. At this point, taste the soup and adjust salt levels accordingly.
Dish the soup into bowls. Add a splash of cream to each bowl, and garnish with a small spoonful of pesto. Swirl together and enjoy!
Adapted from Supernatural Cooking.