Enjoy roasted cauliflower in this soup
11:21 AM CDT on Thursday, September 13, 2007
By CATHY BARBER / The Dallas Morning News When Americans shunned the potato, cauliflower was there to save the day. Carb counters happily consumed mounds of mashed cauliflower awash in butter, cream, even cream cheese. The dish went by the undignified title of "fauxtatoes."Now that we're back in love with potatoes, where does that leave cauliflower?
KYE R. LEE/DMN; styling by LISA VEIGEL/Staff Designer; food styling by JANE JARRELL
Roasted Cauliflower Soup brings out the best in the white veggie that no longer needs to masquerade as low-carb 'fauxtatoes.'
It's back to being cauliflower, thank goodness. No more masquerading as something else.
But cauliflower has a bit of an image problem. TV chef Tyler Florence, in his new book,
Tyler's Ultimate (Clarkson Potter, $35), calls it "the unsung hero of the vegetable world."
His contribution to cauliflower rehab is this roasted cauliflower soup, based on his mom's simple steamed cauliflower with butter and salt. That's not a bad way to serve cauliflower, but this is better. The soup is made with fresh thyme and a bay leaf, and the breadcrumb topping includes pine nuts and fresh parsley.
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