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--- recipes:love_real_food_p94 [2026/02/22 23:12] – created 162.142.42.192
+++ recipes:love_real_food_p94 [2026/02/24 04:06] (current) – 162.142.42.192
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 Serves 4
-  - Preheat the oven to 425°F.
-  - On a large rimmed baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway. Leave the oven on.
-  - Meanwhile, in a Dutch oven or soup pot, warm 1 tablespoon of the olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon of salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
-  - Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth. Reserve 4 of the prettiest roasted cauliflower florets for garnish, then transfer the cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, allowing the flavors to meld.
-  - Meanwhile, on the baking sheet, combine the bread cubes and almonds. Drizzle with the remaining 1 tablespoon of olive oil and toss until lightly coated. Arrange the mixture in a single layer and sprinkle lightly with salt. Bake until the croutons and almonds are nice and golden on the edges, 7 to 9 minutes, tossing halfway.
-  - Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line!)
-  - Add the butter and blend until smooth. Add the lemon juice and nutmug and blend again. Taste and add additional salt if necessary (I usually add another 1/4 to 1/2 teaspoons) and a little more lemon juice if it needs more zing. Blend again.
-  - Top individual bowls of soup with 1 roasted cauliflower floret, a handful of the crouton and almond mixture, and a spinkle of parsley.
   * 1 large head cauliflower, cut into bite-size florets (~2 pounds)
@@ Line 25: / Line 16: @@
   * 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
+  - Preheat the oven to 425°F.
+  - On a large rimmed baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway. Leave the oven on.
+  - Meanwhile, in a Dutch oven or soup pot, warm 1 tablespoon of the olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon of salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
+  - Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth. Reserve 4 of the prettiest roasted cauliflower florets for garnish, then transfer the cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, allowing the flavors to meld.
+  - Meanwhile, on the baking sheet, combine the bread cubes and almonds. Drizzle with the remaining 1 tablespoon of olive oil and toss until lightly coated. Arrange the mixture in a single layer and sprinkle lightly with salt. Bake until the croutons and almonds are nice and golden on the edges, 7 to 9 minutes, tossing halfway.
+  - Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line!)
+  - Add the butter and blend until smooth. Add the lemon juice and nutmug and blend again. Taste and add additional salt if necessary (I usually add another 1/4 to 1/2 teaspoons) and a little more lemon juice if it needs more zing. Blend again.
+  - Top individual bowls of soup with 1 roasted cauliflower floret, a handful of the crouton and almond mixture, and a sprinkle of parsley.
+Source: Love Real Food by Kathryne Taylor (p. 94)