



Ingredients:
Olive oil 2 tbsps
1 head of cauliflower
1 medium sized yellow onion
4 cups of chicken broth or veggie broth
parmesan cheese for sprinkling (optional)
truffle oil (optional)
rustic bread (optional)
Directions:
put 2 tbsps of olive oil into a large pan or medium sized sauce pan on medium heat.
peel and slice the entire onion
sauté the onions until lightly brown and soft.
while the onion is cooking, cut the cauliflower stalk off and rinse the cauliflower head well
cut the cauliflower into pieces (it doesn't have to be chopped to small)
add the cauliflower to the pan once the onion becomes soft and toss together
sauté the cauliflower for about 5-7 minutes
then add your 4 cups of broth, bring to a light boil
once the cauliflower is soft to poach ~5-7 minutes (if you pierce with a fork easily, it should be ready)
turn the stove off
transfer the soup to the blender and put on the puree or liquid setting
once blended, transfer back to the pot and keep on low or serve immediately
Add grated parmesan cheese and truffle oil for additional flavor
Recipe by Smidthat


1 oz pure maple syrup
Pour in bottom of highball glass
Shake over ice
1 oz heavy whipping cream
1oz bourbon
1 oz Frangelico
Pour the shaker slowly down the back of a spoon into the glass to create the layered effect.
The spoon helps to "break the fall" so you can maintain your layer.

3 oz Apple Cider
2 oz Bourbon
Sh1/2 oz Grand Marnier
Splash of Pure Maple Syrup
Shake over ice. Serve with cinnamon stick. Enjoy!
Photos by Imaginale
1 comment
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