Back Pocket Cauliflower Soup

6 servings first-course servings (makes about 8 cups)

MAKE AHEAD: The soup tastes even better after a day’s refrigeration, and it can hold for up to 3 days.

1 healthy glug extra-virgin olive oil, plus more for garnish 1 medium yellow or white onion, coarsely chopped Kosher salt

1 large head cauliflower (1 ½ pounds)

Cold water

Freshly ground black pepper

Shaved or grated Parmigiano-Reggiano cheese (optional; may substitute nutritional yeast)

Heat a heavy-bottomed soup pot or Dutch oven over medium-low heat. Add enough oil to generously coat the bottom of the pot. Add the onion and a pinch of salt; cook, stirring occasionally, until the onions are soft, translucent and beginning to turn golden, 10 to 15 minutes.

Meanwhile, cut your cauliflower into florets (large ones do just fine here).

When the onions are ready, add the cauliflower to the pot, add another healthy pinch of salt and enough water to come halfway up the cauliflower in the pot. Give a quick stir, clap the lid on the pot, and cook until the cauliflower is easily pierced by a fork, 15 to 20 minutes. Uncover, add enough water to cover the cauliflower by about an inch, bring to a simmer, then turn down to low and cook for 20 minutes, until the cauliflower begins to break down.

Turn off the heat; let cool slightly.

Use an immersion (stick) blender to puree until there are no chunks left and the soup has the consistency of very heavy cream. Set aside until ready to serve (if you’re serving later that day, just leave the pot on the stove; if serving the next day, refrigerate).

When ready to serve, warm the soup over low heat, adding water as needed to achieve a consistency you’re pleased with. Check seasoning, adding more salt to your liking.

Serve with a drizzle of the oil you have and a couple cracks of fresh black pepper. Parmesan or even a pinch of nutritional yeast adds extra oomph.

Nutritional information per serving (using 2 tablespoons oil and ¼ teaspoon salt): 80 calories, 2 g protein, 7 g carbohydrates, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 80 mg sodium, 3 g dietary fiber, 3 g sugar