I taught classic French cuisine at the famed and now defunct Cordon Bleu Cooking School. In our curriculum was the classic ‘Madame du Barry’ Cauliflower Soup. Her special relationship with Louis XV accorded her sufficient status to have a dish named after her.
The classic cauliflower soup involves several French cooking techniques, ample prep time and generous amounts of butter and cream. The result is a pure white, rich, creamy and delicious soup.
My version is centuries more modern. It’s vegan, gluten-free, has fewer ingredients and derives its depth of flavor from pre-roasting & caramelizing the cauliflower and the addition of the earthy spices: cumin & coriander. Coconut milk adds dairy-free richness.
And best of all, it’s quick cooking (comparatively)!