It’s about that time of year. The point in winter where I watch all of my city dwelling friends spread across the country (and world) over simultaneously take to social media complaining of various versions of the flu that they’ve all managed to catch independent of one another but all at once- and I laugh! I laugh because I’m so geographically isolated that surely this is the time of year that it pays off. This is when I watch all these city folk with their kids in schools and enormous places of work and city door handles and public transportation and restaurant kitchens, and GERMS and germs and germs… This is when I watch them become victims of the germ filled environments they live in while I chug along on my winter ranch task list unscathed. OR NOT. This is when I wake up thinking I’ve got a stiff neck…probably from something I did the day before only to within the day end up on the couch with my own version of whatever bug is circulating, just like everyone else.
It happens. We all get sick or at least most of us do. and around here the ranching part of #ranchlife doesn’t stop for the flu. The pigs are out of pasture and need to be moved, I’ve got ewes who are lambing- triplets in many cases, I’ve got ewes who aren’t lambing and rams who need separating, chickens to feed, it’s too cold for hoses so it’s buckets to haul water, the working dogs have to be found/fed/rotated and then there’s the hay which doesn’t move or stack itself, the firewood that needs chopping so I don’t freeze to death at night, the roof that has to be cleared of snow and and and… and on any given day I love every part of every one of those tasks. That’s ranch life and it’s a life I work hard to keep and am grateful to have. Except days like today. Fortunately few and far between, days like today are cold misery with a side of self pity. Which is not a dish served hot or known to heal. FTR. That’s where this soup comes in. I’ve been making this for ~15yrs and it’s what I crave as soon as I’ve passed the point of no return on the flu train. It’s so easy you should probably be able to manage it on your own even in the worst of illin’ states.
Cauliflower is one of the winter crops we can still (on a good year) grow in this region at this time of year in the protection of a greenhouse. I didn’t grow the cauliflower I’m using but it is local and a lovely golden color- which accounts for the buttery look in the photos. Garlic as a root cellar crop has been dry and put up in since about August of last year, it keeps very well in most places. This years crop has been in the ground since about October of last year and will be ready for scape harvest about May-June. It’s also possible to grow garlic over the summer here, since it’s relatively dry. The heat we have gives it a pretty intense spiciness which is a little different from winter garlic but really delicious as well. and as I said above the dried chiles are a New Mexico variety that store really well for a really long time. Which basically means to throw this soup together I just need to pull some broth from the freezer and off we go.
Recipe feeds 4 OR 1 sick person for abt 2 days
2-3 dried chiles, the sicker I am the more I use
6 cloves of garlic. Yes, 6. MINIMUM. A lil garlic never hurt nobody
1 head of cauliflower, quartered. Youtube that if need be.
64oz Veg or chicken stock
~1/2 c olive oil, don’t be scared it’s the only source of fat
Pecorino/Parm/Mozz to top, your choice. all 3. none at all. whateves.
Crusty Bread of your choosing
Salt and Pepper to taste
- In relatively large sauce pan bring the stock to boil. Add quartered cauliflower. Cook until Cauliflower is soft- use a fork to test the thickest part of the quarters. You really want it to be almost completely cooked through in order for the next step to go smoothly.
- While the cauliflower is cooking taking the dried chiles, the garlic and the oil and add all three to a skillet that is deep enough to also eventually hold all the cauliflower. Start to heat the oil/chile/garlic mixture on medium heat, the goal is to infuse the oil with the flavor of the chiles and the garlic but you don’t want to heat the oil to a high temperature bec you’re going to add the soup stock soaked cauliflower to the hot skillet. water+hot oil = danger. How long you infuse the oil with the chiles before adding the cauliflower is really up to you. I generally start the oil cooking when I add the cauliflower to the stock, but if you just really want a light essence of spice you can add the oil, garlic, chiles and cauliflower to the skillet all at the same time.
- Remove the cauliflower from the soup stock once cooked through using a slotted spoon or spatula making sure to drain off all excess liquid. Add the cauliflower to the skillet leaving the garlic and chiles there as well. Turn the heat up to medium high and use your spoon or spatula to break down the cauliflower into smaller somewhat consistent pieces, add salt and pepper. Cook mixture for about 15 minutes or until cauliflower starts to turn golden brown.
- Return the cauliflower, garlic, chile mixture to the soup making sure to get all the oil out of the bottom of the pan. I generally leave the chiles in while I let the soup simmer together for 25 or so minutes before serving. If you’re not a spice fan, now is a good time to remove them.
- Top with cheese and serve with warm crusty bread.