Too happy with the mix cauliflower and katsuobushi in the tart the other day that I decided to try it in an other version: a warm soup for a cold evening. And the magic worked again!
It’s crazily simple and delicious: boil a cauliflower (I just removed the green leaves, washed it and boiled it all in one piece in 3cm of water under cover. Once soft I roughly crush it with a wooden spoon and mix it with the remaining water in my blender, add black pepper and the soup is ready. When I serve I add some thinly cut katsuobushi (usukiri), that’s it!
