Technically, we’re still a few days away from fall, so a thick, warm cauliflower soup might be jumping the gun. In fact, here in LA, it is jumping the gun because it’s going to feel like summer for weeks beyond the September 22 start of fall.
So we’ll still have time to finish off the last of the tomatoes and zucchini tomorrow. Today, we just want to stir luxurious white truffle oil and gruyere cheese into the food equivalent of a comfy, cozy, cableknit sweater.
And yes, we’ve got the a/c on full blast.
Cauliflower Soup with White Truffle Oil and Gruyere
serves 4-6 depending on how big the portions are, right?
1 head of cauliflower cut into florets
3-4 cloves garlic, peeled
salt and pepper to taste (about half teaspoon salt)
white truffle oil
grated gruyere cheese
Place the cauliflower florets and whole cloves of garlic in a large pot. Fill pot with enough water to cover cauliflower by about 2 inches. Bring to a boil over high heat, turn down heat, and cook until florets are soft, about 10 minutes.
Drain cauliflower, reserving about 1 cup of cooking water.
Puree cauliflower and garlic cloves in food processor, adding hot water, at first to get the puree “going,” then to thin the consistency. You may have to puree in batches if your food processor doesn’t fit all the cauliflower.
Season to taste with salt and pepper.
Serve with a generous drizzle of white truffle oil and grated gruyere cheese. We also had grilled bread on the side to make it a light (though heavy for summer?) lunch.