Full of tasty, savory flavors, cauliflower and Brussels sprouts are a hearty combination that vegetarians and carnivores alike will love.
3 cups cauliflower florets (about 1 small head)
1/2 white onion, coarsely chopped
2 sprigs fresh lemon thyme, plus 1 tsp leaves for garnish
1 1/2 qts whole milk
Sea salt and freshly cracked black pepper to taste
Extra virgin olive oil, for frying
6 or 7 Brussels sprouts, separated into individual leaves
Fleur del sol
- Place the cauliflower florets in a large pot with the onion, thyme sprigs, and milk. Slowly bring to a boil over medium-high heat. Season with salt and pepper to taste, cover, and let simmer until cauliflower is soft, about 25-30 minutes. Transfer the mixture ot a blender and puree until completely smooth.
- Fill a medium saucepan with 2-3 inches of olive oil, and heat to 350F. Fry a few Brussels sprout leaves for 30-40, then drain on paper towels and season with fleur de sel. Repeat with remaining sprout leaves.
- To serve, ladle soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves. Sprinkle with chives, if desired, and season with cracked pepper and salt if desired.