OK, this post has been sitting here for awhile. It’s time to get this baby on the intraweb! I made this recipe a couple weekends ago for some friends with some local yellow cauliflower that I picked up at the farmers market. Yeah. You read that correctly. It was yellow. Apparently cauliflower comes in various shades, not just white, and the nutrients vary based on the color. Next, I want to make the purple cauliflower into soup.
I did deviate from the recipe a little bit, but the recipe is so simple that it almost screams for additions! I added about 1/2 cup of sour cream and 2 tbsps of butter. Jason, who doesn’t normally like soup, actually really enjoyed this one, so I take that as a good sign! I’m starting to find that if I add sour cream to anything, he ends up liking it (like the perfect mashed potatoes, no butter, no milk, just sour cream and salt and pepper. . . ).
I really had fun making the lacy parmesan crisp, it adds a nice crunch and sharp salty taste to the soup. I definitely recommend using a silpat to make this task possible, and someday, I will make the lacy little parmesan cups that I saw in a magazine somewhere that employs a similar procedure (you just melt the cheese on the silpat and carefully transfer the crisp into a muffin tin so that once it hardens, it forms a cup that will hold salad or an appetizer).