I’m afraid my lack of a digital camera prevents me from sharing a photo of this recipe with you, but needless to say that doesn’t make it less delicious!
I’m going through a bit of a simplicity phase in cooking right now – if the recipe has more than 6 or 7 ingredients, I’m not sure I’m interested. Forgive me for sounding a bit like Mark Bittman, but I want fresh, simple and quality. Add a dash of impatience, and that is my current mindset.
I’ve also rekindled a new love affair with cauliflower. Why does this beautiful veggie have such a terrible reputation? Dearest cauliflower, you never make me gassy. You are easy on my pocket, and when cooked properly (ie: not to death), your crunchy texture is oh-so-satisfying.
Ok, enough of my oft overdone ‘ode-to-vegetable’ prose – lets get to the recipe! This soup is best on its second day, served hot with a chunk of bread and a side salad. And I know, curry powder is a bastardised product of western minds, but didn’t you read about the whole ‘lazy’ thing above?
Curry Cauliflower and Cheese Soup
1 head cauliflower, cut into large chunks
2 cups veggie stock
1/3 cup milk
2-3 tbsps flour
1 tbsp curry powder
1 cup grated mature cheddar
Boil the cauliflower and stock together. When cauliflower is tender, whisk milk and flour together until no chunks are present, and add to the soup. Let simmer for 5-10 minutes, or until desired thickness is reached. Mix in 3/4 of the grated cheese, stir until dissolved. Using a hand blender, blend until smooth or chunky (to taste). Serve with more grated cheese on top.