Rosemary-infused olive oil sets this easy cauliflower soup apart from its brethren.
This recipe has you heat and steep four herb sprigs in oil as you cook the cauliflower in an aromatic-enhanced stock for the soup. You don’t have to make the croutons, but their crisp contrast is a nice touch.
Add the garlic and cook until fragrant, about 30 seconds. Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes. Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes.
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