Recipe: Spicy Cauliflower Soup topped with Homemade Croutons and Truffle Oil

Cauliflower is a cultivated member of the cabbage family and was being planted in American colonies by the 1600s. Cauliflower is a bunched mass flower stems.  Most cauliflowers grow in large heads of thick white clusters. However, there are some new varieties that produce green and purple colors as well.  I didn't eat much cauliflower growing up. Being that my New Year's resolution is to eat more meatless meals, I decided to try cooking cauliflower for the first time. I thought this soup is a good starter.  Expect to see more veggie recipes for me this year!  Please share any cauliflower recipes that you have below in the comments.

One onion, peeled and diced

One large head of cauliflower, trimmed of green leaves and coarsely chopped

Chicken broth or veggie broth

Ginger

Salt and pepper

One piece of celery, diced

Half teaspoon of chili powder

Butter

Olive oil

Truffle Oil

Half n Half

Heat some olive oil and butter in the bottom of a large soup pot. Add in onion and celery and cook until very soft. Add in ginger and spices as well as the cauliflower.  Sauté for a few minutes and then add in chicken broth to barely cover the top of the cauliflower. Bring to a boil. Reduce heat to a simmer and cook until the cauliflower is tender, about 30 minutes. A mixture in a food processor or blender. Add in half-and-half to taste.  Top with homemade croutons and truffle oil.

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