1 head of cauliflower (2 lbs), cut into bite-sized florets
3 tbsp extra-virgin olive oil, divided
1 medium red onion, chopped
3 cloves garlic, pressed
32 oz vegetable broth
2 tbsp unsalted butter
2 tbsp fresh lemon juice
Toasted pine nuts
Prep Time: 20 min
Cook Time: 30 min
1 Preheat the oven to 425° F. On a baking sheet, toss the cauliflower with 2 tbsp of olive oil. Arrange the cauliflower in a single layer and sprinkle with salt. Bake for 30 minutes, tossing halfway through.
2 Warm 1 tbsp of olive oil in a Dutch oven or soup pot over medium heat until shimmering. Add the onion and ¼ tsp salt. Cook until the onion begins turning translucent, 5–7 minutes.
3 Add the garlic and cook, stirring constantly, for about 30 seconds, then add the broth. Add the cauliflower to the pot. Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes.
4 Remove the pot from heat and let cool slightly. Carefully transfer the hot soup to a blender, working in batches if necessary. Add the butter and blend until smooth. Add the lemon juice and blend again. Add salt to taste—this soup tastes amazing once it’s properly salted!
5 Top individual bowls of soup with toasted pine nuts and fresh thyme. Serve piping hot!
To learn more about D’Arrigo New York, visit www.darrigony.com