Cauliflower and other brassica vegetables, such as broccoli and kale, are popular ingredients this fall. Chef Pat Long gives cauliflower an extra kick by combining it with Gorgonzola cheese and curried raisins in this indulgent soup. For this dish, Long sweats diced onions until they’re translucent and then adds cauliflower florets and vegetable stock. He lets the combination simmer for 20 minutes and strains it, reserving the liquid. Long purees the cauliflower and onions with ...
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