Author Notes: This is a riff on the classic Portuguese Caldo Verde, a deceptively simple soup of olive oil, potatoes, Linguica sausage, and kale. I got the idea to substitute cauliflower for the potatoes from a mashed-potato alternative of cauliflower, fennel seed, and white beans my father used to make. I roast the cauliflower with smoked paprika and cumin for added depth of flavor. - Bogre
- 2 pounds cauliflower florets (from 1 med. head)
- 1/2 -1 teaspoon ground cumin (to taste)
- 1/2 tablespoon smoked paprika
- salt and pepper
- 2 tablespoons olive oil (plus extra for roasting)
- 1 spanish onion, chopped
- 3 large garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 8 cups chicken stock
- 1/2 pound smoked turkey kielbasa, sliced (Wellshire Farms brand is particularly good)
- 1 bunch mustard greens, shredded
- 1/4 cup parsley, finely chopped
- 1/4 cup cilantro, finely chopped
- 1/2 lemon, juiced
- Preheat oven to 450 F. Toss cauliflower florets with cumin, smoked paprika, and liberal amounts of salt, pepper, and olive oil. Spread in a single layer in a roasting pan or baking dish and roast in the oven for 30 minutes.
- Remove florets and set aside. Deglaze the roasting pan with 1 cup of the chicken stock, stirring to scrape up browned bits. Mix in with the remaining stock.
- Saute the onion in 2 tbsp olive oil over medium-medium high heat until tender and translucent and beginning to brown. Add garlic and pepper flakes and saute until fragrant, about 30 seconds. Add cauliflower and stock and bring to a boil, then reduce heat and simmer about an hour. Remove from heat and puree.
- Return the pureed soup to low heat. Add sausage and cook about 10 minutes. (You can brown the sausage beforehand if you like.) Add the mustard greens and parsley and simmer another 5-10 minutes until the greens soften a bit. Remove from heat. Stir in the cilantro and the lemon juice and season to taste with salt and pepper. Serve with a sprinkle of smoked paprika and a drizzle of olive oil.