Cauliflower is not native to North America but I’m glad it made the trip here. I don’t recall the reference, but I remember reading that it was brought over from Europe to New Amsterdam (New York) and cultivated by Dutch immigrants.
Though it is not known as a “Mexican food” ingredient, cauliflower makes some delicious appearances in Mexican food and I think this is one of them. And it is a very simple soup to make too!
Cauliflower and Pecan Soup (Crema de Coliflor y Pacana)
2 teaspoons olive oil
2 teaspoons unsalted butter
½ medium white onion, chopped
½ cup pecans, chopped
4 cups vegetable broth or chicken broth
½ cup half-and-half or heavy cream
½ medium cauliflower (about 1 pound), chopped into small florets
½ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
1 jalapeño pepper, seeded and minced
In a large pan, heat the oil and butter over medium heat and cook the onion until soft and translucent.
Add the pecans, stir and cook for about a minute.
Add the broth, half-and-half or cream, cauliflower and salt. Bring to a boil and reduce heat to a simmer.
Cover and cook until the cauliflower is tender.
With an immersion blender, purée the ingredients until smooth or you can transfer the soup to a food processor and then return the soup to the pan. Bring to a boil, uncovered, over medium-high heat stirring frequently. Remove from the heat. Serve with the minced jalapeño sprinkled on top.
NOTE: This soup can be made vegan using vegetable stock or water and soy, rice or almond milk instead of the cream and using a bit more olive oil instead of the butter.