The mild pepperiness of cauliflower shines alongside some decadent giant cheesy croutons.
2 tbsp of extra virgin olive
1 finely chopped onion
2 minced cloves of garlic
650g of cauliflower
750ml of water
grated gruyere or cheddar
Heat 2 tbsp of extra virgin olive oil in a pot. Add 1 finely chopped onion and 2 minced cloves of garlic. Fry gently for 5-6 minutes. Add 650g of cauliflower cut into small florets and 750ml of water. Simmer until the cauliflower is tender. Season with salt and ground white pepper and puree until very smooth. Let it sit for 30 minutes to thicken.
Meanwhile, cut some slices of baguette a 1/2cm thick and toast them lightly. Place a little grated gruyere or cheddar on each piece and grill until it melts.
Serve with the hot soup and finish with a drizzle of olive oil.
I love the mild pepperiness that is a feature of all the brassica family - cabbage, broccoli, brussels sprouts and kale. And as long as it's not overcooked, its subtle features hold up even when strong spices are used.