Categories: Soups

Ingredients

• 2 small heads cauliflower
• 3 Tbsp. olive oil
• 1 cup finely diced onion
• 2 Tbsp. minced garlic
• 1 1/2 tsp. salt
• 1 tsp. ground black pepper
• 1/2 cup dry white wine
• 8 cups jasmine rice
• 1 Tbsp. Old Bay seasoning blend
• 1/2 cup diced plum tomatoes
• 1 tsp. saffron threads
• 1 cup fresh flat-leaf parsley leaves
• 1 Tbsp. freshly grated lemon zest
• 1 clove garlic, smashed

Directions

1. Remove and discard outer leaves from the cauliflowers. Using a paring knife, cut around and remove the cores. Remove and discard the outer fibrous layers. Thinly slice the cores and set aside. Cut cauliflower heads into 1-to-2-inch chunks. Set aside.
2. Heat 2 Tbsp. of the oil in a large stockpot over high heat, then add the diced onion and minced garlic. Cook, stirring occasionally, until browned.
3. Add the cauliflower, 1 tsp. of the salt and the pepper and cook, stirring occasionally, for 5 minutes. Stir in the wine and cook 2 to 3 minutes. Then add the stock, rice and Old Bay and bring to a boil. Reduce heat and simmer, covered, until the cauliflower is fork-tender, about 12 minutes.
4. Stir in the tomatoes. using a potato masher, mash cauliflower in the pot until mixture has a rice-like consistency. Stir in the saffron and let steep for 10 to 15 minutes.
5. Meanwhile, make the persillade. Mound the parsley, lemon zest and garlic on a cutting board and using a chef’s knife, chop mixture until it has paste-like consistency. Transfer to a small bowl. Season with the remaining 1/2 tsp. salt and the remaining tablespoon of olive oil.
6. Ladle soup into serving bowls and garnish each with a sprinkling of persillade.

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