Creamy Cauliflower Soup with Chorizo
“We don’t say things like ‘That looks gross.’ If that’s what you like, no one is going to make you feel bad about it.” —VERTA
Heat 2 tbsp veg oil in a large pot over high. In 2 batches, cook 2 heads cauliflower, broken into small florets, with 1/4 tsp salt per batch until browned, about 4 min. Return all cauliflower to pot. Add 8 cups veg broth, 4 cloves garlic, smashed, and 1/2 tsp salt. Bring to a boil, then simmer, covered, 7 min. Let cool slightly. Meanwhile, cook 1 lb crumbled chorizo (not precooked) in a medium stainless skillet over med-low until cooked through, 7 to 8 min. Transfer to a paper-towel-lined plate. With an immersion blender, blend soup until smooth. Blend in 1/2 tsp white wine vinegar and salt to taste. Serve topped with chorizo, 1 to 2 cups seasoned croutons, chopped if large, and chopped parsley. Serves 8.