In a lot of ways, I’m a grown-up. I pay taxes, I have a dry cleaner, sometimes my knees hurt for no real reason, and I still don’t know who the One Directions are. But I feel like a kid this time of year because I don’t cook for Thanksgiving. Sure, I’ll help my Uncle Teddy make his cornbread dressing, or help my Aunt Nancy with the dinner rolls, but I’m just as likely to get a kid job like setting the table or filling water glasses. So I am just excited about Thanksgiving, and I’m not stressed about putting together dishes that complement each other or orchestrating a complicated multi-day cooking schedule. I’m just here, with some sour patch kids, watching my favorite Christmas commercial on Youtube, like a child, excited about seeing my crazy family in 10 days.
Just if you were wondering, this is it:
So that’s what I’m doing with all my pre-Thanksgiving kid time. And I’m spending my kitchen energy on lovely, warm soups and casseroles, like this spicy cauliflower soup with chorizo crumbles.
It’s delicious and easy — the cauliflower puree base is creamy and warm, and the chorizo crumbles make a nutty, crunchy topping. Remember when pureed cauliflower was the new mashed potatoes? (Also, I remember a friend of mine in college said she made this dish when she was on South Beach by boiling a whole cauliflower and then blending it with a whole bottle of spray butter. Sick. Nasty.) Anyway, this soup follows the same basic idea — the cauliflower is roasted with ancho paste, then boiled in chicken stock until soft, and pureed until smooth. The starchy, creamy cauliflower makes the soup taste hearty and warm, without being heavy — it’s like a lighter version of baked potato soup. And the ancho chile paste really heats the whole thing through — it’s toasty and spicy, adding a whole layer under the creaminess of the cauliflower.
It made a warm dinner last week, and a lovely lunch the next day. If I weren’t in total kid mode, I might even say that this spicy, creamy, easy, healthy, make-ahead soup would be nice to have on the stove for company the night before Thanksgiving.
- 1 cauliflower
- 2 T. olive oil
- 2 T. adobo paste
- 2 c. chicken stock
- 1 c. water
- 2 links chorizo sausage, casings removed
- cilantro, for garnish
- Salt and pepper
- Preheat your oven to 450 degrees. Cut the cauliflower into florets and toss with the adobo paste and olive oil until coated evenly. Sprinkle with salt and pepper, and roast until browned and tender, about 25 minutes.
- While the cauliflower is roasting, bring the stock and water up to a boil. Once the cauliflower is done roasting, set aside a few pieces for garnish -- I like to use 4-6 small pieces pieces in each bowl. Throw the rest of the cauliflower into the stock and water mixture, and simmer until softened, about 15 minutes.
- While the cauliflower is simmering, brown the chorizo on the stovetop over medium heat. Once the cauliflower is tender, blend with an immersion blender (or allow to cool and transfer to a regular blender) until smooth.
- Once the cauliflower soup base is smooth, taste and adjust for seasoning. Serve with the reserved pieces of cauliflower, chorizo crumbles, and cilantro. Sideplate like a boss.