Some of you out there might know of my current quest to conquer cauliflower. I’ve long held the albino broccoli in disregard. Its pure whiteness, its bland nothing flavor, its weird not-quite-crunchy-enough texture… All I’ve ever known of cauliflower is that people tend to avoid it on vegetable trays. While their fellow tray-mates, the robustly orange carrots, the crunchy, stringy celery, the vibrant and tree-like broccoli, find better homes on small plates and napkins (to eventually be devoured and rest inside various digestive tracts), the cauliflower is left to an uncertain fate.
All that changed with a little dish from Tamarind Savoring India: Gobi Manchurian, dry, fried, crunchy, a little spicy. The cauliflower was more like Korean spareribs than that pale, lonely little vegetable left alone on the party tray. This cauliflower was savory, vibrantly colored, and extremely flavorful. I was completely turned around.
So I’ve made a little mission of coming to terms with cauliflower. Considering the benefits of the vegetable itself – low in fat, high in fiber and Vitamin C – and the expanding possibilities of its taste capabilities, this seems like a fairly easy challenge.
But one cannot subsist on Gobi Manchurian and only Gobi Manchurian. So it’s up to other cooks to show me how to best utilize this former enemy. Enter lover of all things veggie and culinary genius, Mollie Katzen, whose Moosewood Cookbook has become a formidable weapon in this delectable battle of will, wit, and tastebuds.
My pal, Jackie, had a great recent find at Beyond Bedtime Books on Potomac Avenue. Seemingly moments after saying that she needed to pick up the Moosewood at some point, she found a used copy right there on the shelf. Flash to weeks later and she’s cooking us up a version of Katzen’s “Cauliflower and Cheese Soup.”
Recommended for this recipe: Do not over puree. A little texture keeps the soup from being to gruel-like. We also threw in some steamed asparagus, optional, of course, but it was the perfect crunchy counterpart to the creamy, mildly cheesy soup.
Cauliflower Cheese Soup
- 1 medium potato, peeled and diced
- 1 medium to large cauliflower, cut or broken into florets
- 3 garlic cloves, minced
- 1 large onion, chopped
- 2 to 3 tsp salt
- 4 cups water
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Colby Jack
- 3/4 cup milk
- 1 tbsp fresh dill
- Black pepper to taste
- Set the water to boil and add the potato, cauliflower, garlic, onion, dill, and salt. Bring to boil, then simmer until all the vegetables are tender. Add milk.
- Puree about half of the mixture in a blender or food processor, then transfer back into the pot. Keeping on low heat, add cheese, then stir until cheese has melted completely. Season with black pepper to taste.
Optional: Take a pound of asparagus and chop off about two inches of the stem from the bottom. Steam asparagus and season lightly with salt and pepper. Cook until asparagus is bright green and tender, but still crunchy. Add a few stalks to the soup as a delicious garnish.
(Recipe adapted from “Cauliflower Cheese Soup” from The Moosewood Cookbook by Mollie Katzen)