Recipe: Cauliflower White Bean Bisque

There wasn't any soup left to photograph, so you have to look at this canellini-bean-and-dill thing.

Serves 4

Note: I’m a pinches-and-dashes cook, so you’ll want to adjust the spices and such to your liking, as any prudent cook would do.

A few years ago, I was invited to a party that wasn’t at my house but for which I had to cook dinner anyway. It was cold outside, one of the guests was trying to lose weight, and I had to slap something together out of what I had around. Thus was born the cauliflower white bean bisque, which people seem to really enjoy whenever I bring it to a party.

12 oz frozen cauliflower (or 1 head fresh, chopped)
1 onion, sliced thin
1 c white beans, soaked and cooked (or 1 can, drained and rinsed)
4 c vegetable broth
1 T butter
¼ c milk
about 2 T white wine (probably more)
about 1 T dried dill (probably more)
salt and white pepper to taste

Melt butter in a frying pan and cook the onions and cauliflower until the onions are a little caramelized; salt and pepper and set aside.
Put beans in broth and bring to a simmer. Add cooked onions and cauliflower. Puree with an immersion blender, leaving a few chunks and florets for texture.
Add milk, white wine, dill, salt, and white pepper. Simmer for about 10 minutes and then taste, adjusting seasonings as necessary.

Per Serving:
Calories: 264
Protein: 12 g
Fiber: 14 g