Cauliflower is a white, flowering, cruciferous vegetable that can be used in a multitude of ways. You can cream them into a soup, lightly steam them with fresh seasonings, roast them for a more intense caramelized flavor and even can be made to resemble mashed potatoes!
Vegetables in this family have been found to have a multitude of medicinal benefits. Here are just a few: cancer prevention, better digestion, antioxidant, anti-inflammatory, weight loss and heart health!
Our local farm bag this week consisted of two large cauliflower from a nearby farm. These were beautiful and were begging to be made into a rich and creamy soup!
1) 2 large head of cauliflower
2) 1 stick of grass fed butter
3) 16 oz. of cream cheese
4) 1 pint of heavy cream (optional)
5) 2 large sweet onions
6) 2 sprigs of fresh rosemary
7) Your choice of Old City Salts finishing sea salts
Cut cauliflower into pieces and boil in a large pot until tender with a fork. Remove all of the water if using heavy cream in the soup or reserve about a pint of water in the pot if making a lighter soup. Add in the butter and cream cheese and puree.
The sweet onions really compliment this soup very well. Take two large onions and slice into rings. Caramelize the onions in a saute pan, this can take a while...BUT so worth the flavor that develops. Near the end of caramelization, add in the fresh sprigs of rosemary to release the flavor into the onions.
Ladle out the soup into your favorite bowl, add a dollop of caramelized onions on top with a little of the cooked rosemary.
Finally, customize your soup with your favorite Old City Salts blended sea salts! We loved Ghost Pepper, Sun Ripened Tomato, Smoked Serrano and Spanish Rosemary...separately of course!