Large head of cauliflower (about 2lbs), cut into small florets
1 carrot, diced
1 celery stalk, diced
1 tbsp butter
2 tbsp oil
4 cups chicken broth
1 cup milk
1 bay leaf
Pinch of red pepper flakes
Salt & pepper
In a large pot over medium-high heat add the butter and oil. Once melted add the cauliflower, carrot and celery and season well with salt and pepper. Saute until the vegetables are tender about 8-10 minutes. Add the chicken stock, milk, bay leaf and red pepper flakes. Turn heat down to medium-low and simmer for about 15 minutes. Taste and season again with salt and pepper. You could leave the soup just as is at this point in all it's tender cauliflower chunks, or you could puree in batches in a blender. Be careful to vent the blender a bit. Because the liquid is hot, when you turn the blender on it will explode (I've totally done that before).
Serve with warm crusty bread or buns.
