Note: the above photo is actually of a cauliflower watercress soup, but the version I made looked the same so I included it here.
Once upon a time, I hated cauliflower. NO MORE, I say. Granted, I hadn't actually eaten it for about fifteen years - but the hate still managed to stay strong inside my core. You know how rigid adults can be with the foods they hate? Yeah, we all need to get better about that. And also? This soup blew my face off.
It doesn't seem to make any sense that a soup this creamy wouldn't actually have any cream or milk inside of it. I'm not really sure how that happened. Nevertheless, I'm now into cauliflower.
1 tbsp butter
1/2 cup chopped onions
1 tbsp whole wheat flour
4 cups low sodium chicken broth
1 medium head cauliflower, chopped
4 cups arugula (3 oz)
kosher salt and pepper to taste
"In a pot (big enough for spaghetti), melt the butter over low heat. Add the onions and saute until soft, about 3 minutes. Add the flour and stir about 1 to 2 minutes.
Add the chicken broth and cauliflower and increase heat to medium-high. Bring to a boil, then cover and simmer over medium-low until vegetables are tender (about 20 minutes.) Add the arugula until wilted, about 1 minute and puree with a blender until completely smooth. Season with salt and pepper to taste."
This recipe is totally not my creation, I adapted it slightly from Skinnytaste. That site is amazing. The original recipe can be found here.