CAULIFLOWER SOUP – – head cauliflower (, cut in florets), shallot (minced), Fine sea salt and freshly ground black pepper, Ground cinnamon (preferably Vietnamese),
1. Place the cauliflower and shallot into a medium-sized saucepan and cover with water by 2-inches (5cm). Bring to a boil over medium-high heat, reduce the heat to low so the liquid simmers, add about ½ teaspoon salt and several grinds of pepper and cook, partially covered, until the cauliflower is tender through, about 20 minutes. Test the cauliflower with a sharp knife to check for tenderness.

2. When the cauliflower is cooked all the way through, puree the cauliflower using a wand mixer. Taste the soup for seasoning. Adjust the seasoning with the salt and pepper, and divide the soup among six shallow soup bowls. Dust the top of the soup with cinnamon, and serve immediately.

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