This simple soup has a beautiful cauliflower flavor. The use of butter offers a creamy mouth-feel and fools the taste buds into thinking they’re experiencing a cheese soup. The vegan alternative is to substitute olive oil, which lends a more fruity but slightly bitter taste to the soup and compliments the cauliflower nicely.
1 pound cauliflower, separated into florets
1 medium white or yellow onion, chopped
3 cloves garlic, minced
1 teaspoon sea salt (or more to taste)
2 tablespoons butter
freshly-ground black pepper to taste
In a heavy soup pan, melt butter until it sizzles. Add the onion and cook slowly until translucent. Add the cauliflower, garlic, salt, and 1 cup water. Cover and cook on medium-low heat for at least 20 minutes.
Add 2 more cups water, and cook UNCOVERED for 20 minutes more.
Remove from heat and cream to smoothness with an immersion blender. Return to heat, adding a bit more water to bring the soup to your desired consistency. Adjust salt and add pepper to taste.
Serve with a dollop of plain yogurt or cultured sour cream and some freshly-chopped chives if desired.
Vegan alternative: substitute extra-virgin olive oil for the butter, garnishing with a few drops and the chives before serving.