1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
1 ½ teaspoons kosher salt
5 cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste
Instructions
Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
Add the cauliflower, salt, and ½ cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4½ cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.
Recipe by Allons-Eat! at https://www.allonseat.com/cauliflower-soup/