It may not look like much but this was seriously the most amazing soup I’ve made in a looooooooong time! Cauliflower is always cheap in the fall and since I’m cheap…you can see the attraction. The problem is, I’m not a fan of raw cauliflower unless it’s dripping with dip, which isn’t the most ideal way of eating veggies. Even a good dose of hummus can’t save cauliflower in my books. It stacks up there with tomatoes and grapefruit as foods I want to like, but really don’t. I’ve tried cauliflower soups in the past but they’re usually combined with potatoes and suffer from a severe lack a lot of flavor unless there’s a ton of butter and cream added. Not really the direction I wanted to go.
Hubby happens to like cauliflower (or so he said when he threw a big head of it in the grocery cart a couple of weeks ago. Apparently that translated to he likes to look at cauliflower because at the end of the week, the head was untouched in the fridge. Not wanting to waste it, I started scouring for a way to use it up. Cauliflower soup immediately came to mind but I wasn’t into a lot of the recipes that I was finding. I wanted something with flavor that was both thick and creamy without being loaded up with butter, salt and heavy creams (1-2 cups of cream???? Really?!?). A few different recipes added in carrots and sauteed using coconut oil instead of olive oil.
That got my wheels spinning.
After some thought, I decided to use a similar base that I use for my butternut squash soup and see if I could makes something of this cauliflower that was now taunting me and daring me to make something edible.
Recognizing that the cauliflower was officially declaring war on my ego, I set to work. What I ended up with on the first go was delicious! A bit more experimenting and I think I’ve officially knocked this one out of the park!
At first, I thought the key ingredient would be the coconut milk but on my next attempt, I added ginger and shazaam!! Instant hit! Finally!! a cauliflower soup I can enjoy. I actually served the pre-ginger version to guests at a recent potluck we hosted and reviews were very good. I guess if you’re not into ginger, you can omit. I think the next time I make it, I’ll add in some lemon grass to see how it bumps the flavor.