White Truffle Cauliflower Soup
Over the course of remodeling and revamping the store I was lucky to work with a fabulous designer/decorator Michala from Monroe design. Towards the end of one of our meeting I mentioned how late it was and how I still had not planned dinner. I saw Michala furiously jotting down some notes on her note pad and thought that she was just finishing up some thoughts on the meeting. When she ripped the paper out of her notepad and handed it to me I saw she was handing me a recipe. "You have to try this. " she said. "My boyfriend made this for me it's sooo good and takes just a few minutes of prep time. " Great I thought I have something for the adults but what about the kids? Well what do you know 5/6 kids polished their plates off and asked for seconds!! (Just so you know 6/6 never happens unless it's pizza/ pasta and even then someone's not in the mood)
2 heads of cauliflower Or 2 bags frozen cauliflower
1 tbsp olive oil
2 white onions (diced)
2 tbsp olive oil
4 cups soy milk
1 container vegetable broth
4 tbsp white truffle oil
Salt and pepper to taste
1 tbsp chopped parsley
Preheat the oven to 400. Slice the top off the head of garlic and drizzle some olive oil on it. Wrap well in silver foil and roast in oven for 40 minutes.
Heat some olive oil in a large pot at the diced onions and sauté until translucent. Add the cauliflower, milk, and broth. Squeeze out the cloves of garlic from their peels and add to the pot with the truffle oil and salt and pepper.
Cook on a medium flame for about 30 minutes until the cauliflower is very mushy. Blend with an immersion blender until smooth and creamy. Taste and add salt and pepper if needed.
Serve with a drizzle of truffle oil and some chopped parsley as a garnish.