A deceptively easy, soul-warming soup for the cool weather. As soon as the temperatures begin to shift downward in late September and the big, beautiful heads of cauliflower appear at the farm stands, I begin making this soup.
I like a little heat, so I use a spicy smoked paprika, but if you don’t want heat, you could skip that or substitute a sweet paprika. Want heat, but don’t have smoked paprika? Add a dash of cayenne pepper instead.
Depending on the size of the head of cauliflower and your preference in the consistency of soup, you may use a little more broth. You probably won’t use less, unless you like your soup super-thick and/or you have a tiny head of cauliflower.
Spicy Roasted Pepitas would make a good garnish and add a complementary crunchy texture. You could also reserve some of the roasted cauliflower florets and use them as a garnish.