Cauliflower Soup, Italian Style
Makes: 4 servings
Time: 40 minutes
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This two-step technique is how many people cook vegetables in Italy, and it turns almost any vegetable into a soup — or pasta sauce — in a sec. Garlic, pepper, and oil are the distinguishing characteristics, with bread in some form often in the mix. Try the same method on broccoli or broccoli raab, celery, cabbage, winter or summer squash, or Brussels sprouts. Instead of topping it with croutons, try a grated sharp cheese like Parmesan, pecorino Romano, or ricotta salata, a dollop of fresh cheese like ricotta or goat cheese, crumbled feta, or chopped hard-boiled eggs.
- ⅓ cup olive oil
- 1 onion, chopped
- 1 tablespoon minced garlic
- ½ teaspoon red chile flakes, plus more to taste
- 1 large head cauliflower (about 3 pounds), cored and broken or cut into small florets
- Salt and pepper
- 6 cups vegetable stock (pages 97–100)
- 8 large Croutons (page 678), made with olive oil, or 4 ounces any day-old bread torn into chunks
- ¼ cup chopped fresh parsley or basil for garnish
- Put about half the oil in a large pot over medium heat. When it’s hot, add the onion and cook, stirring occasionally, until it softens and begins to brown, 5 to 10 minutes. Stir in the garlic, chile flakes, cauliflower, and some salt and black pepper and continue to cook, stirring, until the cauliflower glistens, 3 to 5 minutes.
- Add the stock and stir. Bring to a boil over high heat, then adjust the heat so the mixture simmers. Cook until the cauliflower is tender but not falling apart, 10 to 15 minutes.
- Taste and adjust the seasoning, then stir in the remaining oil. Divide the croutons among bowls, ladle in the soup, garnish with herbs, and serve.