1 head of cauliflower, remove the stem, roughly chop
½ yellow onion, roughly chopped
1 quart chicken stock
2 oz. unsalted butter
4 garlic cloves
½ cup heavy cream
1 oz. roux (see recipe below)
Salt and pepper to taste
Sauté the onion, garlic and cauliflower in butter over medium-low heat for 5 minutes. Add the chicken stock and simmer over medium-low heat for 45 minutes. Add the roux and puree the mixture with a hand-held (immersion) blender.
Add the heavy cream and strain the mixture through a sieve. Season to taste and garnish with grated Romano cheese.
To Store: Pour into an airtight container and refrigerate for up to one week or freeze for up to 2 months.
½ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
½ cup flour
Melt the butter in a medium sauce pan and stir in the flour. Cook for 10-15 minutes, stirring constantly until a light straw color is achieved. Use immediately or store in the refrigerator for up to 2 weeks.