Big head cauliflower makes great soup

(Cauliflower-Cheddar Soup is pure comfort in a bowl)

I bought a head of cauliflower at the farmers market last week that must have weighed 6 pounds. It was huge, tight and pure white, something I must admit I do not have much luck growing in my own garden. There are always loopers to contend with and my attempts at wrapping leaves around the head to keep it white usually fail.

Yay! For farmers markets.

I wondered what to do with this big, fall beauty — cauliflower curry, tempura and soup all came to mind, but I have been in full soup mode these days and opted for the latter. I made the soup and still have some cauliflower left over, which I will roast as a side dish or toss raw into salads.

I love this recipe, which is adapted from Mollie Katzen’s “Moosewood” cookbook.
You could substitute broccoli for the cauliflower, or add some of each. It's hearty and comforting, everything you want from a good bowl of soup.

Cauliflower-Cheddar Soup

1. 1 tablespoon olive oil
2. 1 tablespoon Earth Balance
3. 1 medium head cauliflower, broken into florets
4. 3 cloves garlic, minced
5. 1 medium onion, diced
6. 1 large carrot, diced
7. 2 stalks celery, chopped
8. 1 medium potato, such as Yukon Gold or red, diced (keep the skin on)
9. Sprigs of fresh parsley, dill
10. Salt, pepper, to taste
11. Splash of Tamari
12. ¼ teaspoon dried mustard
13. 1 bay leaf
14. 4 cups vegetable broth
15. 3 cups water
16. 1 cup milk
17. 1 ½ cups grated extra sharp cheddar cheese (use white)

• Melt the Earth Balance and olive oil in a heavy stockpot.
• Add the onions and let them sweat a bit.
• Add the bay leaf.
• Add the carrots and celery and sauté for a couple of minutes.
• Add the cauliflower florets, reserving about 1 cup to finish the soup.
• Add the potato.
• Season with salt and pepper.
• Let the veggies cook a few minutes.
• Toss in the fresh parsley and the splash of Tamari.
• Add the vegetable broth and water.
• Raise the heat until the soup comes to a near boil, then turn it down and let simmer for about 15 to 20 minutes until the vegetables are tender.
• Remove from the heat and let it cool a bit.
• Remove the bay leaf before pureeing.
• Puree the cooled soup in batches in a blender or food processor, adding some milk as you do so.
• Return the pureed soup to the pot.
• Add some freshly chopped dill and give it a taste; adjust seasonings if needed.
• Add the reserved cauliflower florets that have been steamed or sautéed and whisk in the grated cheddar.
• Let the flavors meld together.
• Serve the soup with a salad or crusty bread for a hearty fall meal.

Make a huge batch and freeze some for later.