Today's simple cauliflower soup recipe: If you have just three ingredients, a head of cauliflower, an onion and olive oil, you can make this soup! It turns out so creamy, even though it's made without cream, thanks to an unusual slightly-fussy-but-not-difficult technique to draw out flavor and creaminess. Made with water, it's a delicious vegan soup for everyone. Made with chicken stock (Note to Vegetarians), it's a low-calorie satisfying, substantial supper. Low carb. Weight Watchers 1 or 2 points. Something I've learned about restaurant chefs: many of them cook the same few dishes, again and again, over and over. Sheer repetition means "nailing" the muscle memory of technique and the sensory cues of color, smell, texture, touch. If practice makes perfect, there's a reason that restaurant chefs are good at what they do.
We home cooks, if we make the one same thing once a week, it's a lot, especially if we are curious cooks who for fun are ever expanding our recipe repertoire. Me, right now I make only two things every week, although in fact, every day. Creamy Oatmeal in the Microwave with Peanut Butter. Quick 'n' Easy Raw Salad. But repetition means I have nailed these "recipes".
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