Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
For some reason, cauliflower gets a bad rap. Maybe it's not that visually appealing, but it is a great vehicle for picking up flavors. What's more, when cooked and combined with dairy—whether milk or heavy cream—it turns into something velvety, dare I say, sexy?
Here, it's roasted with sherry vinegar to concentrate its flavor. It's also made smoky with pimentón. And while you may be tempted to add a touch of cream, it's wholly unnecessary because this soup gets lush all on its own.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.