ROASTED CAULIFLOWER SOUP

My niece made a version of this the other day and it was tasty and easy.  I added a couple my own tweeks to the recipe that truly add richness and flavor.  Great meal for a cold winter night.  We're suffering through 75 degree weather in California but thinking about our freezing friends on the East coast.  Enjoy!





1 Head of cauliflower

Mirepoix consisting of:
1 cup onion chopped
1 cup chopped carrot
1 cup chopped celery

4 russet potatoes peeled and boiled until soft
10 cloves garlic
1 tablespoon dry thyme
48 oz Roasted Vegetable Stock (or any other no sodium or low sodium vegetable stock)
1/4 cup brandy
sea salt and white pepper to taste (start with a teaspoon of each)
cayenne pepper (optional and to taste)
sherry vinegar (this makes the dish.  Use about 1-2 teaspoons per bowl of soup.  Use as a garnish after you serve the soup)

Preheat the oven to 400 degrees Fahrenheit.  Cover a cookie sheet with Silpat or Parchment Paper.  Cut up the head of cauliflower.  Include all of the cauliflower except the green leaves.  Roast in the oven for 30 minutes.  After the first 15 minutes, add the garlic cloves.

Heat a non-stick pot and add the mirepoix.  When it begins to stick, start adding small amounts of the stock.  The brown bits on the bottom of the pan, also known as fond, have a lot of the flavor.  The stock will help release and deglaze the pan.  After about thirty minutes you are going to flame the vegetables with the brandy.  Turn off the heat and pour on the brandy.  Using a long nosed lighter, light the brandy and keep stirring until the flame dies out.  You've now cooked off all of the alcohol but retained the flavor.  Add the thyme and continue cooking for about 10 minutes.  Add the cauliflower and garlic and most of the remaining stock (keep about a cup to the side).

Continue cooking for about 15 minutes after it boils.  Using either an immersion blender, Vitamix or blender to cream the soup.  If you're using a blender, be careful of the hot liquid.  Take the center piece out of the top so that the steam doesn't build up.  You can blend in batches and then put it all together at the end.

Taste for salt and pepper.  Add some cayenne if you like a little heat.

When you serve it, garnish with about 1-2 tablespoons of the sherry vinegar per bowl.  Serve with a slice of Crusty bread and Cream Cheeze.