Description: TV chef Tyler Florence, in his new book, Tyler's Ultimate (Clarkson Potter, $35), calls it "the unsung hero of the vegetable world."
Other:
Ingredients:
Time:
hour
Difficulty:
Medium
Serving Size:
4 to 6 servings
1 quart milk
Kosher salt
1 head of cauliflower, cored and broken into florets
½ onion, sliced
8 sprigs fresh thyme (divided use)
½ cup (1 stick) plus 4 tablespoons unsalted butter (divided use)
1 bay leaf
Extra-virgin olive oil
Freshly ground black pepper
4 slices brioche or other bread, toasted
¼ cup pine nuts
2 tablespoons chopped fresh flat-leaf parsley
Preparation:
To roast cauliflower for a side dish, toss florets with a bit of olive oil and salt. Spread on a baking sheet and roast at 400 F for about 30 minutes, stirring occasionally. Don't be afraid to let the cauliflower get good and brown.
Instructions:
Pour the milk into a large saucepan, add a little salt, and bring to a simmer over medium heat. Set aside about 1/2 cup cauliflower florets for garnish; put the rest in the pan with the milk.
Add the onion, 4 thyme sprigs, 1/2 cup butter and the bay leaf. Bring to a simmer, cover and cook for 12 to 15 minutes, until the cauliflower is tender. Discard the thyme and bay leaf, then purée the soup in a blender, covering the top of the blender with a folded dish towel. (You may need to do this in batches.)
Pour the soup back into the saucepan and season with a drizzle of olive oil, salt and a little pepper.
While the cauliflower is cooking, preheat the oven to 350 F. Grate the toasted bread on a box grater. Thinly slice the reserved cauliflower florets and combine with the bread crumbs, the leaves from the remaining 4 thyme sprigs and the pine nuts in a bowl. Drizzle with 4 tablespoons melted butter and toss. Spread the mixture on a baking sheet and toast in the oven until lightly browned and crisp, 5 to 7 minutes. Remove from the oven, scrape into a bowl and stir in the parsley.
To serve, pour the soup into serving bowls and drizzle with a little more olive oil. Sprinkle with the seasoned crumbs.
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