Bring festive flair to your weekly menu with a Bon Appétit classic! Simplify the season with an easy way to shop for ingredients and have everything delivered right to your door with DoorDash. Spend less time running errands and more time savoring the joy of holiday cooking!
Most permutations of cauliflower (roasted florets, cauliflower rice, yes, even cauliflower gnocchi) rarely tempt me. But when you simmer a whole head of cauliflower with onion, garlic and half-and-half, then blend it all until thick and velvety, it makes a sublime soup that's all the more remarkable because it's so quick to prepare. Half-and-half adds just the right amount of richness to help the cauliflower taste its best, but you could also use milk, heavy cream (or mix equal parts of both for DIY half-and-half), or plant-based milk. Don't skip the white pepper or the fresh lemon juice - they're the secret ingredients that'll have you craving spoonful after spoonful. The cheesy mustard croutons on top offer an ideal mix of sharp and rich flavors, but this creamy soup would also be delicious topped with toasted sunflower seeds, a spoonful of chili crips, or some pesto.
Ingredients
3 Tbsp. extra-virgin olive oil, divided
1 medium onion, chopped
1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton kosher salt
3 garlic cloves, finely chopped
1 large head of cauliflower (2 1/2-3 lb), florets broken into small pieces, core chopped
1/4 tsp. freshly ground pepper
3/4 cup half-and-half
1 Tbsp. Dijon mustard
1 Tbsp. unsalted butter, melted
5 cups 1" cubes country style bread, preferably day-old
1/2 cup finely grated Gruyére or cheddar
1 1/2 Tbsp. fresh lemon juice
Preparation
Place a rack in middle of oven; preheat oven 350 degrees. Heat 2 Tbsp. oil in a large saucepan over medium-low. Add onion and season with salt. Cook, stirring occasionally and reducing heat if onion is starting to brown, until softened, 5-7 minutes. Add garlic and cook, stirring, until softened, about 2 minutes.
Add cauliflower, 1 1/2 tsp. Diamond Crystal or 3/4 tsp. Morton kosher salt, 1/4 tsp. pepper, and 5 1/2 cups water (it will barely cover cauliflower). Bring to a boil; reduce heat and simmer until cauliflower is starting to fall apart, 15-20 minutes. Stir in half-and-half and simmer 5 minutes. Remove pot from heat.
Meanwhile, whisk mustard, butter and 1 Tbsp. oil in a medium bowl; season with salt and pepper. Add bread; toss to coat. Scatter cheese over and toss again. Arrange on a parchment-lined rimmed baking sheet and bake, turning once, until cheese is melted and croutons are golden brown and crisp, 10-15 minutes.
Working in batches, carefully purée soup in a blender until very smooth, transferring to a medium bowl as you go. Return soup to pot and reheat over medium-low, stirring and adding water to thin if needed. Stire in lemon juice and season with more salt if needed. Ladle soup into bowls. Top with croutons, drizzle with oil, and season with pepper.
PHOTO CREDIT: Courtesy of Bon Appétit
