Every jaunt into the kitchen for me is an adventure. As mentioned before, in honor of Portus Cale, I wanted to make a kale soup, but got distracted with cauliflower soups on Pinterest. But when I found a recipe by Martha that used collared greens and dill (not a favorite herb of mine), I thought why not use kale and cilantro and, of course, ROAST the cauliflower?!?!
The result? Good, but not great. I mean, don’t get me wrong, it was tasty and I ate it–because well, anything is good with a copious amount of very garlicky toast!–but it wasn’t everything I imagined.
Here’s what I did: roasted a head of cauliflower, 2 medium onions, and a head of garlic. While that was roasting, I sauteed a few green onions, 2 diced potatoes, and kale in olive oil, beer, and water. I added roasted veggies and a large bunch of cilantro. I pureed, added salt & pepper to taste and then added about a cup of greek yogurt and a squeeze of lemon. Simple and, like I said, tasty but not O-M-F-G! And yes, while it rarely happens, I always expect OMFG even on the first try.
So here are the things that I’d like to tweak for next time:
- More cauliflower!
- Less kale (I forgot, because I don’t often use kale, how in-your-face it is–so a little goes a long way in flavor).
- The beer wasn’t bad, but I think a nice buttery California chardonnay would be better.
- I need to work on the timing a bit more, like adding the cilantro a bit later.
- While I love my immersion blender, I couldn’t get my soup as smooth as I’d like it–next time I won’t be so lazy and will break out the ricer or blender.
- More lemon!
Alright, I’ll keep tweaking and get back to you. In the meantime, I think I might just have another bowl.
PS–when making garlicky toast in the oven, make sure you keep an eye on it lest it get a little too, uh, crispy.
The Epicurious Texan 
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