Cauliflower Soup with Brown Butter Pine Nuts
This vegetarian cauliflower soup, inspired by a recipe in “Moro East” by Sam and Sam Clark, is silky and elegant, and couldn't be easier to make. A touch of coconut milk enriches the natural sweetness of the cauliflower without weighing it down. If you don't have hot paprika, substitute sweet paprika plus a pinch of cayenne pepper. For ease, use an immersion blender instead of a regular blender and puree the soup directly in the pot.
tablespoons salted butter, divided
medium yellow onion, finely chopped
01In a large pot over medium, melt 1 tablespoon of butter. Add the onion and garlic, then cook, stirring occasionally, until the onion is softened, about 3 minutes. Add the cauliflower, 5 cups water and 4 teaspoons salt, then stir to combine. Bring to a boil over high, cover and reduce to medium. Cook until the cauliflower is soft enough to be easily crushed with a spoon, about 20 minutes.
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