roast it with garlic and extra virgin olive oil. Make soup, and we did. Shared with several of our neighbors, and the remainder was frozen in small quantities to be enjoyed later in the year.
Creamy Cauliflower Soup from Diana's kitchen
2 TB butter
2 TB extra virgin olive oil
2 cups onion, chopped
2 cups celery, chopped
2-3 carrots (about 1 cup), chopped
1 extra-large head cauliflower, separated into florets, chopped
2 TB fresh parsley, chopped
1 teaspoon freshly ground black pepper
2/3 cup good white wine
5-6 cups organic chicken stock
1 TB fresh tarragon, chopped
¼ teaspoon cayenne (optional)
2 fresh bay leaves
1 teaspoon salt
¾ cup cream or half and half
Remove the outer leaves and thick core of the cauliflower; coarsely chop the cauliflower florets and set aside.
Heat the butter and olive oil in a large Dutch oven, add the onion and sauté about 5 minutes until it is slightly translucent. Add celery and carrots and cook for several minutes more. Add the cauliflower, parsley, and black pepper, stir and heat through. Cover the pot and simmer for about 15 minutes, occasionally stirring.
Remove and discard the bay leaves, and allow the soup to cool slightly. Use an immersion blender to purée the soup or transfer in batches to a blender or a food processor, processing until smooth. Be extra careful in handling the hot soup.
Adjust any seasoning (salt or pepper to taste). Add the cream and heat through, but do not boil once that has been added. Remove from heat and serve garnished with a dollop of yogurt and just a touch of parsley or a few chives from the garden.
Note: Add only enough chicken stock to barely cover the vegetables. More can be added at the end of the cooking cycle for any consistency adjustment. If using a small head of cauliflower, reduce the amount of vegetables to half.
"... cauliflower is nothing but cabbage with a college education". ~ Mark Twain
PS: I hope you have an herb garden, as it is so easy to maintain. What great pleasure to walk outside the kitchen door and snip that which you require.