Today I bought the random head of cauliflower at the grocery store. I’m in a bit of a vegetable rut, so I pondered what to do with the thing. It’s getting colder by the minute today, it’s supposed to drop to 15 degrees below zero (yes, below zero) tonight. So it seemed like the perfect night for soup.
I found this recipe on the googles, and figured I’d give it a try. It didn’t call for cream as a thickener (sad, I know…), so I opted in.
I doubled the garlic because I live the by the motto “there is no such thing as too much garlic.” Well, I was wrong. It was a little strong on the garlic…not a bad strong, but a stick-to-the-recipe-next-time kind of strong. I used parmesan instead of the cheddar because that’s what I had in the house. I suspect the cheddar would have added a big more zing. I’ll try that next time.
Sometimes Stuart and I rate dishes based on their company worthiness. I suspect Clementine and Corbett will be spooning this at our dinner table in the near future.
Oh, and fortunately there are leftovers. We’re gonna need it….tomorrow we’re aiming for 20 below……OMG, I know.