We perform two steps that give this soup its special flavor. First, we roast cauliflower florets, turning an otherwise bland vegetable into a delight. Honestly, is there any other vegetable that tastes so different between raw and cooked than cauliflower? Next, and here’s where we put our restaurant chops to work, we brown butter before sauteing the rest of the vegetables. This creates a sweeter, nutty flavor that pairs excellently with the roasted cauliflower florets.
This smooth soup is a great balance of flavors. It captures both roasted and fresh cauliflower without going too far in one direction. And though this soup contains both butter and cream, we - as always - use it intentionally, allowing the soup to remain light and fresh.
Wouldn’t you know, this soup is pretty good for you too! It’s high in folate, vitamins C and K, and a good source of fiber, potassium, zinc, and vitamins A, B-3, and B-6.