The cauliflower in the garden is doing pretty well considering it usually only flourishes in consistently cool weather. We had about four small/medium sized heads that we could harvest this weekend which was incredible. I wanted to use them as soon as possible to capitalize on the freshness so I made some soup with the florets.
We also had an entire head of butter lettuce — slightly covered in slugs, but delicious nonetheless.
Garden Cauliflower Soup
4 links of hot chicken sausage
1 small vidalia onion, diced
4 cloves garlic, minced
1/4 cup cornstarch
1 32 oz box of chicken broth
4 small heads of cauliflower, cut into florets
1 1/2 cups of heavy cream
1 teaspoon chili flakes
Salt and pepper
Cheddar cheese and parsley for serving
1. Remove the skins from the sausages or pulse in a food processor until they’re in bite size pieces. In a large soup pot brown the sausage. Set aside.
2. Add cornstarch to the pot and whisk in a little bit of olive oil if more fat is needed. Gradually whisk in the chicken broth. Add the cauliflower and bring to a boil.
3. While the stock and cauliflower are coming to a boil, sauté onions in a separate pan with a dash of olive oil, salt and pepper. Then them sweat and caramelize.
4. Add the onions to the cauliflower and reduce to low heat to simmer for 25 minutes.
3. When the cauliflower is tender, stir in the sausage, cream, chili flakes, and a touch more salt and pepper. Cook for another 5-10 minutes so the sausage can heat up again.
4. Serve with cheese and parsley.