A delightful and creamy cauliflower soup enhanced with cheese and spices, perfect for a cozy meal.
Cut the cauliflower into florets and chop the onion.
Uniformly sized florets cook more evenly.
In a large pot, melt the butter over medium heat and sauté the onion until soft.
Stir frequently to prevent the onion from browning.
Add the cauliflower florets and enough water to cover them. Bring to a boil and cook until tender.
Check tenderness with a fork; it should pierce easily.
Blend the cooked cauliflower and water until smooth.
Blend in batches if necessary to avoid overfilling the blender.
In the same pot, whisk together the flour and a bit of the milk to form a paste. Gradually add the remaining milk while whisking.
Whisk continuously to avoid lumps.
Combine the blended cauliflower mixture with the roux and stir well. Season with salt and cayenne pepper.
Adjust seasoning to taste.
Serve the soup hot, garnished with grated pecorino romano cheese.
Add a sprinkle of fresh herbs like parsley for extra color.
Continua nella nostra app per un'esperienza migliore
