A delicious and warm soup featuring cauliflower and a Spanish sauce called Romesco.
Heat oil in a 4-quart stockpot over medium heat. Add onion; saute until translucent, 8 to 10 minutes. Add cauliflower and stock, and simmer gently, partly covered, until cauliflower is very tender, about 20 minutes. Let cool, then puree in batches until silky smooth. To serve, spooninto demitasse cups, and add a dollop of romesco.