I think cauliflower is terrific. For me, it is a blank canvas that you can flavor any way you like. This soup is nothing more than cauliflower cooked with garlic in some water, pureed, and seasoned with salt, pepper, truffle oil and gruyere cheese.
If you don't like truffle oil skip this recipe. It needs all the ingredients. There are some truffle oils on the market that are synthetic and not very good. Make sure to use a good Italian truffle oil. You usually will have to pay around 20.00 for a good quality oil, but a little goes a long way. Below is one brand that I really like.
CAULIFLOWER SOUP WITH WHITE TRUFFLE OIL AND GRUYERE
1 head of cauliflower cut into florets
3-4 cloves garlic, peeled and smashed
White Truffle Oil (about 1 tsp. per bowl)
Gruyere cheese, grated ( about 1/2 cup)
Chopped chives (about 2 TBSP.)
Put the cauliflower in a sauce pan along with the smashed garlic. Cover with water. Bring to a boil and cook until cauliflower is tender (about 10 minutes).
Drain cauliflower and garlic reserving about 1 cup water. Puree the cauliflower and the garlic in a food processor or blender. Add a little water to loosen the mixture. Puree until smooth, adding water to bring the mixture to the consistency you like.
Transfer mixture back to sauce pan and gently heat. Add salt and pepper and taste. This dish needs quite a bit of salt.
When cauliflower is hot, spoon into soup bowls, drizzle truffle oil on top and top with grated cheese and chopped chives.
Recipe adapted from www.tastespotting.com