I always have fun serving cauliflower around Halloween. If you have young kids, tell them this is a brain vegetable and ask them to help you dissect it. Always great fun in the kitchen.
This recipe may be a little spicy, but you can always switch it up with 2 tablespoons of sweet paprika if you prefer, to mellow it out a little. My biggest notes, though, are to be careful not to overcook the cauliflower and to be sure to serve this with a glass of robust red wine for the ultimate flavor combination.
Ingredients: (serves 6)
- 1 head of cauliflower, cut into florets
- 1 large yellow onion, diced
- 1 carrot, finely diced
- 4T butter
- 6 cups of low sodium chicken broth (use vegetable broth for vegetarian soup)
- 1T Hungarian sweet paprika
- 1T Hungarian spicy (csípős) paprika
- 1T caraway seeds
- 1 cup of sour cream
Melt the butter in a saucepan and add your onions; heat for 1 minute, stirring. Add the paprika and allow the onions to slowly sweat on medium heat for about 10 minutes, stirring frequently and not allowing the paprika to burn.
Your onions and paprika should take on a burnt orange color and be very fragrant. Slow and low is the key here.
Add the carrots, cauliflower and broth, stirring to mix and bring to a slight boil. Allow the vegetables to simmer for 12-15 minutes until soft. Add salt, pepper and the caraway, heating an additional 4-5 minutes until the caraway is fragrant.
Ladle your soup into bowls and dollop with sour cream.
Serve immediately and enjoy this warming, flavorful soup for fall, being sure to utilize in-season cauliflower.