When the farmer’s market gives you cauliflower, make cauliflower soup! I found this recipe a long time ago, and then forgot about it. Fortunately, the idea of it remained somewhere in my brain, and I made it last week. It’s really easy to make, and roasting the cauliflower adds a bit more depth of flavor.

Tonight I joined my crafty gal pals for a night of creativity. I stitched and did other secret projects (to be displayed at a later date), and watched Sex and the City in the background. It’s always so fun to meet up with other women and talk, laugh, and be geeky together. In another display of my geekiness, tomorrow night I’ll go to the first meeting of my new book club. I’m a little nervous about it, because I don’t know anything about any of the women, except that they’ve read the same book I have. I don’t think it’s something I would have had the courage to do in the past, but here I am, older, wiser, and braver. Or, well, maybe just older and braver.

Curried Cauliflower Soup

• 1 head cauliflower (about 2 1/4 pounds), cut into florets (about 6 cups)
• 2 tablespoons olive oil
• Salt
• 1 tablespoon butter
• 1 large onion, thinly sliced
• 1 1/2 teaspoons curry powder
• 4 cups water
• 2 cups vegetable broth
• 2 tablespoons chopped fresh parsley

Preheat oven to 450ËšF. On a baking sheet, toss cauliflower with oil and 1 teaspoon salt. Spread out and roast until the florets turn brown, about 25 minutes.

In a medium saucepan, melt the butter over medium-high heat. Add onion and cook until soft, about 5 minutes. Stir in the curry powder, roasted cauliflower, water, and broth; bring to a boil. Lower the heat and simmer 5 minutes.

Using slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside. Put the remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. (Alternatively, use an immersion blender to blend most of the soup in the pot, leaving some whole florets.) Stir the puree into the broth in the pan, and reheat if necessary. Ladle the soup into bowls, and top with the reserved florets and parsley.

Makes 4 servings.

Adapted from Everyday Food magazine.