I found a beautiful, large cauliflower today.
Roast cauli drizzled liberally with olive oil.
While it roasts in the oven (broken up into flowerettes or chopped a bit, stems as well) with a spoonful of ground garlic, slice a couple of brown onions and get them cooking in some butter and olive oil on the stovetop until they are brown and well cooked.
Find some stock, vegetable, chicken, or even some leftover onion soup mix (as I did) in boiling water and add this, plus the roasted cauli. Bring to boil and cook for another 15 minutes. Add tasty grated cheese (to your taste) and some very good high fat milk.
Process all. Mine made three litres of soup. Very yummy. I will also use some of it on a meal of steamed vegetables with or without fish. It can be used in a versatile manner, and become a sauce.
