It looks like cauliflower is the new kale. I’m seeing it everywhere: menus, food magazines, blogs, and in my weekly vegetable box. Here’s a soup I whipped up with a few other ingredients I had on hand.
Cauliflower and Potato Soup
2 tablespoons olive oil
1 leek (white and pale green parts only), thinly sliced
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (or more to taste)
1 cauliflower, chopped
1 russet potato, peeled and diced (2 to 3 cups)
4 cups vegetable broth
1/2 milk, at room temperature
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped, fresh flat-leaf parsley
Set Sun Oven out to preheat.
In a large pot, heat the olive oil over medium-high heat. Add the leek and cook, stirring often, until just softened, about 5 minutes. Add the garlic and red pepper and continue cooking until fragrant, about 1 more minute.
Put the cauliflower in the bowl of a food processor and pulse until it resembles a coarse grain. Add the processed cauliflower to the leek mixture along with the potatoes. Add the broth, cover and transfer to the Sun Oven. Cook until the potatoes are very tender, 45 minutes to 1 hour. Stir in the milk and cheese. Season to taste with salt. Ladle into bowls and sprinkle each serving with parsley.
Makes 6 to 8 servings.