I know--it's boiling hot right now. Just turn up your AC, don a scarf and pretend for a minute, ok?
1. Roast cauliflower in oven at 425°F until tender. I like to char it in the broiler at the end for carcinogenic flavor.
2. Meanwhile, peel two russet patatas (that's potatoes, dummies!) and simmer in a lot (totally accurate measurement) of chicken broth until fork tender.
3. Puree patatas in a blender. Careful, it's hot! Put it back into the pot. (Also, this is a really good way to make mashed taters. Just pour out some of the chicken broth, then add milk and butter. You almost don't need salt. Smooth and delicious.)
4. Puree the roasted cauliflowers. You may need to add some of the potato mixture to get it started.
5. Put cauliflower into pot with the potato puree.
6. You may need to add more chicken broth or water until it's the consistency you like.
7. Add a bay leaf. Simmer.
7. Stir in some heavy cream for richness.
8. Season with salt and pepper to taste.
Add some herbs too. I think I may have used thyme or rosemary. But I can't remember anymore. What if recipe books were all written like this? The point is, just do you!
