Recipes

1 large cauliflower 2 pounds, broken into large florets
salt and pepper
5 tablespoons butter
1 white onion, chopped
3 cups milk
3 tablespoons light cream
1 tablespoon all purpose flour
chopped fresh parsley to garnish

1. Reserve about 1 cup of the cauliflower, then blanch the rest in a pan of boiling salted water for 2 to 3 minutes, drain well.

2. Melt the butter in a pan. Add the onion and saute for 4 minutes until it is soft but not brown. Add the blanched cauliflower and cook for 2 minutes.
Add the milk and 1 and 1/4th cups water and bring to a boil. Lower the heat and simmer for 20 minutes until the cauliflower is tender and soft.

3. Break the reserved cauliflower into tiny florets. Heat the vegetable oil in a small nonstick pan until hot. Add the florets and saute until light brown. Add the mustard seeds and shake the pan until the seeds pop and release their flavor, the care, some of the seeds may jump out of the pan.

4. In a small bowl, mix the cream and flour to a paste. Add a spoonful of the hot soup and stir well. Stir the mixture back into the soup and cool slowly, stirring, until slightly thicker. Season the puree in a blender until smooth and creamy. Garnish with parsley and serve.