Cauliflower Soup + Chorizo & Pan-fried Bread.

Sometimes you want to be "healthy" and salad will not cut it.  All you want is a burger but you just took a Dance Cardio class with a fly girl for a teacher (and you are NOT) so you make a compromise.

Here's a nice alternative.  Plus, the side of pan fried bread, the drizzle of olive oil and chorizo oil makes it feel pretty indulgent. 


Cauliflower Soup + Chorizo & Pan Fried Bread:

Recipe loosely adapted from Bon Appetit & Crepes of Wrath

Serves 2

Time: 35 min


2 tbls olive oil

1/2 shallot, chopped

1/4 yellow onion, chopped

2 cloves garlic, thinly sliced

3-4 sprigs of thyme

1 bay leaf

1/2 c white wine 

1 small head of cauliflower (or 1/2 of large), cut into smaller florets

2 1/2** c of homemade chicken stock*

1/3 c half & half


10 thin slices of Spanish chorizo

2-4 thick slices of sweet batard/country bread

2 tbls olive oil

Time: 35 min

1.  In medium size saucepan, heat olive oil over medium heat.  Add shallots, garlic, onion bay leaf and thyme into pot, season with salt.  Stir occasionally, cook until shallots and onion are translucent.  

2.  Add wine, simmer on med-high heat until liquid is reduced by half.  

3.  Add cauliflower and chicken stock.  Reduce heat to medium-low, cover saucepan, simmer until cauliflower is tender.  (approx 15-20 min)

4. Discard bay leaf.

5.  Add half & half and stir to incorporate.  Season w/salt and fresh cracked pepper.

6.  Purée in blender in batches, if needed.  Emersion blender works as well.

7.  While soup is cooking, heat up small pan to cook chorizo slices.  Cook until done.  Set aside.  SAVE oil from chorizo in pan.

8.  Pan fry thick slices of bread in clean pan w/2 tbls of olive oil OR in the same pan with the chorizo oil until bread has nice browning, additional olive oil can be used.  

9.  Ladle puréed soup into bowls, garnish w/chorizo slices, extra drizzle of olive oil and if any extra chorizo oil remains.  Top w/fresh cracked pepper.

Serve with bread.  

We added roasted broccolini and sliced avocados to our dinner, since we're trying to be mindful of what's actually in our refrigerator and when they're about to meet the end of a long and sad death in the crisper...

* We like to make a batch of homemade chicken stock to have on hand.  Greg's trick is to make one large batch, freeze them into ice cubes and to store them in a large ziplock bag in the freezer.  Excellent for de-glazing pans and for additional flavoring.

** You can add more stock if you want to produce a thinner soup but for a burger replacement, go with thicker and heartier.