Ingredients (serves 3-4):
3 tablespoons olive oil, more for garnish
1 large onion. diced
1 large head of cauliflower, cut into small florets
5 C water, divided (vegetable or chicken stock will work too)
1 bay leaf (optional)
Kosher salt and pepper
In a large heavy bottom pot, or dutch oven over medium heat, add the olive oil.
Once hot, add onion. Season with salt and pepper, and reduce heat to low.
Sweat onions getting no color, about 15 minutes. Once the onions are soft and
translucent, add cauliflower florets, 3/4 C water and bay leaf. Season with salt
and stir. Cover and increase heat to medium low. Simmer for about 20 to 25
minutes or until cauliflower is tender. Remove lid, add additional 4 1/4 C water.
Bring to a simmer and cook for an additional 15 minutes. Remove from heat
and let sit for 5 minutes. Using an immersion blender, puree soup until smooth.
Alternatively, in batches, puree in a blender.
Serve warm and with roasted mushrooms and herbs if you wish