I've made this soup probably forty times, and each and every time I'm blown away by how elegant and simple it is. It's incredibly creamy without being fatty at all. It's rich and decadent, hearty and nourishing, yet there's really nothing in it but cauliflower and onion. It takes a master chef to do something this well, this simply. Paul Bertolli was the chef at Chez Panisse for a good long while, the groundbreaking restaurant Alice Waters started in Berkeley. Because of Chez Panisse I cook the way I do, and we have greenmarkets like we do, and an emphasis on local sustainable food like we do. I will tell you that it does require some pretty heavy salting so if it seems a little flat, that's what you're missing. Truffle oil isn't out of line here either, and I like a sprig of time. I would definitely recommend this for a dinner party.
I've been cooking since I was seven. Institute of Culinary Education grad and NYC trained chef. Food dork. Health nut. Bounty Hunter of beige foods. I don't think there needs to be a separation between food that's good and food that's good for you.