There is a soup/salad/sandwich cafe called Zupas that I absolutely LOVE. One of my favorite soups is this creamy concoction of cauliflower and zesty cheese that is heavenly. Without actually getting a job as a chef at Zupas so I could learn the actual recipe, I have tried to mimic it several times. This is probably the closest version I could come up with. I used milk in the recipe but I bet they probably use cream (I was just going for taste without so much waist... if you know what I mean.) Anyway, give it a go the next time you have a head of cauliflower that you don't know what to do with:
Zupas' Wisconsin Cauliflower Soup
2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup Sharp Cheddar cheese
1 cup Pepper Jack cheese
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
