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One of the Best

I can remember what work was like before we had computers. I’ve worked with mimeograph machines, an IBM Selectric tape-to-tape machine, and a Xerox machine. And white-out correction fluid. Funny, does anyone use White-Out anymore?

Still, every column I have ever written is now in my computer files, so if anyone loses any of my recipes, they can just email me and I can send it along. Just give me a few words of the recipe and I can open up my files, find the one or two that might work, and send them off in real time.

In addition to my online recipes, I still read all the food magazines, buy cookbooks, and because I am a food writer, some publishers send the books to me. Last month, I received about half a dozen. I got four last week. I don’t have room in my condo to hold them all, so I usually take mine to the Book Barn, 41 West Main Street, Niantic. If you haven’t been there, you are missing out on some amazing bargains.

I read my food magazines when I am in bed at night. When I find a recipe that looks terrific, I rip it out, including this one for cauliflower soup. The only ingredient I didn’t have was fresh oregano, so I skipped that, and I used low-sodium chicken stock instead of the vegetable stock is called for. It was so delicious that I had to share it with you.

When I got to my computer, I checked my files, and saw that I have written about cauliflower almost every year. Obviously, I love cauliflower. This is one of the best recipes for it.

Cashew-Cauliflower Soup

Adapted from Real Simple, September 2018

¾ cup raw cashews, divided*

3 cups low-sodium vegetable broth, divided*

1 tablespoon olive oil, plus more for serving

1 yellow onion, chopped

3 cloves garlic, chopped

1 head cauliflower cut into florets (about 6 cups)

1 15-ounce can cannellini beans, drained and rinsed

2 tablespoons fresh thyme leaves

1 tablespoon fresh oregano leaves, chopped

1 ¼ teaspoons salt

½ teaspoon freshly grated black pepper,

plus more for serving

Two or three shakes of cayenne pepper (optional)

Preheat oven to 350 degrees. Place ½ cup each cashews and water in a microwave-safe bowl, cover, and microwave on high for 3 minutes*; let cool. Transfer to a blender, add ½ cup broth, and blend until very smooth.

Heat oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add cauliflower and cook, stirring until golden, about 5 minutes.

Add beans, thyme, oregano, salt, pepper and remaining 2 ½ cups of broth.** Bring to a simmer and cook, covered, for 10 minutes. Allow to cool.

Toast remaining ¼ cup cashews on a baking sheet until golden, about 6 minutes; chop and set aside.

Add cauliflower mixture to blender and purée until smooth.*** Serve soup topped with chopped and toasted cashews, a drizzle of oil and several grinds of pepper. (I also added a few shakes of cayenne pepper.)

*I used more cashews. I also added a little more olive oil and more garlic.

**I used more than 3 cups of stock.

***I also have a very large Ninja blender. If your blender is smaller, you may have to do this in batches.