Now that we have all that cauliflower, we need to do something with it! Fortunately Michael has several great recipes tucked away in his genius mind - here's one of our favorites.
One head cauliflower
2 1/2 cups chicken stock (homemade is best)
1 onion, chopped
3 cloves garlic, minced
1 pound kielbasa, roughly chopped
3 Tbs butter
1/3 cup flour
Salt & pepper to taste
Cheese - as much as you see fit (Tillamook medium cheddar is our choice)
The recipe, as dictated by Michael:
Head of cauliflower, cut into florets
Two carrots, thinly sliced
In a saucepan, with 2 1/2 cups of chicken stock (preferably homemade); cover and simmer until tender.
Lightly blend and set aside.
In same saucepan, brown one chopped onion, 3 cloves of minced garlic, and about a pound of kielbasa (roughly chopped)
When browned, add 3 Tbs butter, 1/3 cup flour, salt & pepper to taste - mix well and cook for about a minute, remove from heat and slowly stir in 2 1/2 cups of milk
Heat until it thickens and is bubbly, on medium high - stirring continuously - simmer for two minutes
Add as much cheese as you see fit (we use Tillamook medium cheddar)
Over medium heat, add cauliflower carrot mixture and heat for ~5 minutes
Serve with buttered and salted baguette slices for mopping up the soup!