With a giant head of cauliflower in the foodconnect box, miserable weather and a lazy Sunday, I tackled cauliflower cheese soup.
I really like cauliflower. It’s good raw to dip in other yummy things. I like it pickled, lightly steamed, stirfried, deep fried, in curry… but most of all I love it with white sauce. Yum.
A quick glance at the ingredients list shows milk, cream, butter, flour, cheese. So yes, this is basically a soup version of cauliflower with cheese sauce. Which is close to white sauce. How could this not be awesome?
Fun fact: this project means that for the first time ever, I’m actually weighing ingredients. This, my friends, is about 350g of cauliflower. Who knew?
A fairly simple soup making exercise later, this is what came out of the oven. Due to the general age and non-awesomeness of said oven, the top did not brown up delightfully like the picture despite some 30 minutes in there. I could have waited a bit longer, but hunger and impatience got the better of me. Anyway, I reckon they did theirs with a blow torch.
(I can has blow torch?)
You can see the oil around the sides in the picture. I served it with toast to better soak up the cholesterol. It was pretty damn rich, pretty damn laden with milk fat and pretty damn delicious. The Architect approved.
Next time, blow torch.
