I am wondering if there might be texture or taste issues if I use fresh instead of frozen cauliflower? With some vegetables, it makes a difference (asparagus comes to mind).
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I use frozen cauli a lot because I detest chopping up a head of it. I seem to be talented at spraying my kitchen with miniscule cauli bits. It has more texture than frozen asparagus, but it has been blanched, so basically mostly cooked. It's perfect if you puree or partially puree the soup.
Thank you! It is a purred soup, so I think cooking it a bit less might do well for this.
Yes, I think that it will work beautifully.