CAULIFLOWER SOUP
2 tablespoons rosemary-olive oil
1 medium yellow onion, chopped (about 1 cup)
2 garlic cloves, minced (about 1 tablespoon)
1 quart low-sodium vegetable or chicken stock, plus more as needed for reheating
1 medium head cauliflower, cored and broken into 1 1/2-inch florets (about 2 1/2 pounds)
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
Freshly grated zest of 1 lemon, for serving
In a Dutch oven, heat 2 tablespoons rosemary-olive oil over medium-low.
Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes.
Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
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.
Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy.
Add more rosemary oil to taste, and blend to combine.
Return the soup to the pot and bring to a simmer.
If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.)
Season to taste with salt and pepper.
Serve hot.
Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest.
The soup will thicken as it sits; add more stock as necessary when reheating.
Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.
CRUTONS
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.
Transfer the croutons to a plate or board to cool.