Still life with(out) Paul Bertolli's Cauliflower Soup. Yes it's lovely as is -- made just as he suggests. But if, while it's on the hob, you stir fry some bits of roast chicken in olive oil, a dribble of sherry vinegar, smoked paprika and cumin, then after a few minutes add a handful of sliced almonds and some salt, let it get toasty, and throw it over that silken blank canvas, then you're doing pretty well for a weeknight supper. and if you happen to have some Padron peppers you can fry up in olive oil and more pimenton, all the better. Seriously the nuts and spices alone are delicious on this soup, and if you have stale bread to crumble in there that's something you want, too. (And wow, that comment section sure turned into a sh*t blizzard. Poor Paul! But he can take it.).