Cauliflower is, in my opinion, a vegetable that’s not celebrated nearly enough. So with this recipe, I set out to demonstrate how versatile and how incredibly flavorful this unassuming vegetable can be.
Here the cauliflower is prepared in two completely different ways: a silky-smooth, delicate soup is paired with intensely flavored roasted cauliflower florets – each bite a duo that sings in perfect harmony.
Add to it pungent pan-roasted cumin and aromatic chive-infused oil, and you end up with a dazzling dish.
A soup that’s undeniably worth celebrating!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.