Wednesday, January 22, 2014
Tyler Florence's recipe for roasted cauliflower soup from his cookbook Tyler's Ultimate, which has a lot of great classics. Tyler calls for copious amounts of butter (3/4 cup!) and I'm sure that tastes lovely and very restaurant-like. To lighten things up, I reduced the butter content to four tablespoons in total and I thought the soup still tasted nice and creamy. I used two tablespoons of butter in the soup (instead of the recommended half cup/one stick!). For the topping, I used two tablespoons each of olive oil and butter instead of four tablespoons of butter. Lastly, I made my topping with baguette instead of brioche because that's what I had on hand.