This recipe came about after some trial and error. A friend had a similar dish at a local restaurant, and raved about it. When we tried to recreate it, something was missing. We’re still trying.
In the meantime, I decided to try roasting cauliflower florets and drizzling them with a bit of Frank’s Red Hot sauce. One of the problems with the dish my friend and I made was that the cauliflower got soggy when doused in the stuff. I decided a good drizzle was all that was needed.
And so we have it — one of my favorite (and most likely to surprise guests!) side dishes. It’s easy, it’s gluten free, and the flavors of cauliflower and hot sauce mingle perfectly.
It’s April in Southern California, and I’m staring at the grill every night saying, “Okay, tomorrow. Tomorrow, we grill.” But this being a weird April for weather, tomorrow comes, and it’s just not quite grilling weather. I mean, we had snow falling in the near mountains just two days ago. I can’t even find the energy to clean the grill.
So I’m thinking soup these days. Lots of soup. My trusty Lentil Soup is on deck (I always have the makings for lentil soup because when the craving hits, it hits hard), but a cruise through the refrigerator reminded me that I had leftover roasted cauliflower. I vaguely recall thinking “soup” at the time. Then the moment came and, voila!, I’d made this soup.
[box type=”note” style=”rounded” border=”full”]This recipe is cauliflower soup the long way, but, as you can see from the above, you can shortcut it by using leftover roasted cauliflower. Heck, ain’t nobody making you do the roasting either. It’s your soup, do it the way that works best for you![/box]