I saw a version of this on BakingSheet

and since I have not eaten cauliflower voluntarily in my life, this was going to be a challenge. I don't know how to prepare foods that I don't like. For example, eggs gross me out. If you asked me to make a poached egg, I'd crack the egg open and that is as far as I could get. Omelets are a foreign concept to me, and I think the best way to enjoy an egg is to match it with flour, sugar, butter and chocolate in a mixture of cake or brownies.
One caveat to this recipe: I made a mess. Between the splashing, the burning, and the dish dirtying, this is a meal that I will make only when I have a bunch of time.
Anyway, here's how I made my soup.
Ingredients
One head cauliflower
Olive oil
garlic cloves
Vegetable broth and/or boullion
assorted diced veggies (I used an onion, carrots and celery); about 2 cups worth
salt and pepper
milk
spices (be creative here; I used marjoram; other recipes suggest basil or paprika)
Tools
large bowl
Saute pan
Large pot
Blender
Cookie sheet or cassarole dish
alumninum foil
Steps
Break up the cauli into chunks; drizzle with olive oil and stir to coat in a large bowl.
Spread it out on a cookie sheet or in a casserole dish; bake at 400 for 30 minutes or until tender.
Wrap a few garlic cloves in alumninum foil and place those in the oven too. If you don't have garlic cloves, just add some minced garlic to the blending.
While these are roasting, saute up your veggies in a little olive oil or butter. Salt to taste if necessary.
Boil up 4-5 cups of water and add your veggie boullion. Or, heat up an equivalent amount of your veggie broth.
The reason you shouldn't cook the veggies and the broth in the same pot is that you'll be taking the broth and adding it to the blender in a batch or two.
Once the cauli is roasted, remove this and the garlic from the oven.
Add 1 cup of water and 1/4 cup of milk to the blender, and half of the cauliflower pieces and the garlic. Blend until smooth, and dump this into the large bowl you used to coat the cauliflower.
Repeat with the last half of the cauli. Add all the creamed-up cauli mixture back into the large pot. Heat on medium, and add in your chopped veggies.
Add your spices to suit your particular tastes.
Top with shredded cheese, chopped parsley, or parm. cheese. I don't pay much attention to the presentation of my meals; I generally slop it on the plate and hand J a fork. For this, I would try to cut a few long, thin strips of celery and place them artfully across the surface.
sigh... i loved college. i miss it. one of the lines of our alma mater goes "bright college years, with pleasures rife, the shortest gladdest years of life..." How true...