Paul Bertolli's Cauliflower Soup
- 3 tablespoons olive oil
- 1 medium onion (6 ounces), sliced thin
- 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
- Salt, to taste
- 5 1/2 cups water, divided
- Extra virgin olive oil, to taste
- Freshly ground black pepper, to taste
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- 1 head very fresh cauliflower, very fresh (1 1/2 pounds)
- Onion (6 ounces), medium (1)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Olive oil (3 tablespoons)
- Olive oil, Extra virgin (1)
- Salt (1)
- Drinks
- Water (5 1/2 cups)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published December 2, 2011 (1 year ago).
89 people saved this recipe.
