I originally started making cauliflower soup from the recipe at Becks & Posh. One complaint: too much salt. Now I've tried it a couple times and concluded that the maximally simple recipe is the best recipe. I've added 1/8 tsp of freshly ground pepper, reduced the salt to 1 tsp. Here's the complete recipe.

Ingredients

• 1 lb of cauliflower, separated into florets
• 1 small white onion, thinly sliced
• 1 teaspoon of salt
• 3 cups of hot water
• 2 tablespoons of butter
• 1/8 tsp of freshly ground pepper

Procedure

1. In a heavy pan (that has a lid), melt butter over low heat
2. Add onion and cook gently until softened, not brown, 15 minutes
3. Add Cauliflower, salt and 1/2 cup of water.
4. Raise the heat to medium-low, cover tightly with a lid and cook for 20 minutes
5. Remove lid, add remaining water and simmer over low heat for 20 minutes more
6. Leave to cool sightly before blending until super-smooth
7. Return to the pan to heat before serving, thinning with a little more water if the soup is too thick for your taste.

2012-01-22: I made this recipe again tonight. It is without a doubt the best cauliflower soup I have ever had. It's not an overwhelming taste. It's the simple taste of the vegetables and the butter gently blended together.

2013-02-03: I made this recipe again last week. It is still without a doubt the best cauliflower soup. This time just before throwing the mix in the blender, I added half a teaspoon of ground chipotle; that's right, the chipotle powder didn't cook in the pot. Awesome.