CHEESY CAULIFLOWER SOUP
Serves: 8 (makes 3 quarts/12l)
■ 2 tbsp (30 ml) olive oil or vegetable oil
■ 2 cups (500 ml) diced onion
■ 1 tsp (5 ml) kosher salt, divided
■ 4 cups (1L) cauliflower florets
■ 2 cups (500 ml) low-sodium chicken broth or vegetable broth
■ 3 tbsp (45 ml) unsalted butter
■ 3 tbsp (45 ml) all-purpose flour
■ 2 cups (500 ml) whole milk, warmed
■ 1/2 cup (125 ml) dark beer, such as Guinness
■ 1 tsp (5 ml) fresh thyme leaves or 1/2 tsp (2.5 ml) dried thyme
■ 1 tbsp (15 ml) Worcestershire sauce
■ 1 tsp (5 ml) dry mustard
■ 1/4 tsp (1 ml) freshly ground black pepper
■ 2 cups (500 ml) grated sharp cheddar cheese
1. In a 5-quart (5-L) stock pot over medium heat, heat the olive oil until shimmering. Add the onion and 1/2 teaspoon (2.5 ml) salt, stir and cook until the onion turns slightly golden, about 10 minutes.
2. Add the cauliflower, stir everything together to coat with the oil, cook for an additional 3 to 4 minutes, add the broth and bring to a boil.
3. Reduce the heat to medium-low so the liquid is just simmering. Cover the pot and cook until the cauliflower is fork-tender, 7 to 10 minutes.
4. While the cauliflower cooks, in a small saucepan over medium-high heat, melt the butter until foaming.
5. Sprinkle the flour over the melted butter and whisk until smooth, forming a roux. Reduce the heat and continue to whisk until the roux turns golden brown, about 7 minutes.
6. Add the warmed milk in a stream, whisking until thick and smooth. Add the beer, whisking until smooth, and bring to a simmer, warming just until the bubbles have dispersed, 2 to 3 minutes.
7. Using a rubber spatula, scrape the beer sauce into the soup and stir until smooth. Add the remaining 1/2 teaspoon (2.5 ml) salt, the thyme, Worcestershire, mustard, black pepper and cheese. Stir and heat until a silky cheese soup surrounds the cauliflower, 3 to 4 minutes. Serve.