cauliflower_garlic_soup.md: add - recipes - various cooking recipes
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  HTML Author: Anders Damsgaard <anders@adamsgaard.dk>
       Date:   Tue,  8 Sep 2026 17:54:31 +0200
       
       cauliflower_garlic_soup.md: add
       
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       +# Ingredients
       +
       +- 2 ½ pounds cauliflower (1 very large head), cut into 1-inch florets, leaves reserved
       +- ¼ cup extra-virgin olive oil, plus more for drizzling
       +- Salt and pepper
       +- 1 head garlic
       +
       +# Instructions
       +
       +1. Heat the oven to 220 deg C. On a sheet pan, toss the cauliflower
       +florets and leaves with the olive oil and season generously with
       +salt and pepper. Cut off the top ¼ inch of the head of garlic to
       +expose the top of the cloves, then place on a piece of foil, cut
       +side up. Sprinkle exposed cloves with salt, then drizzle lightly
       +with oil. Wrap the garlic in the foil and place on the sheet pan.
       +Roast until the cauliflower is browned and tender and the garlic
       +is soft and fragrant, 30 to 35 minutes.
       +
       +2. Meanwhile, in a large pot or Dutch oven, bring 6 cups of water
       +and 1 teaspoon salt to a simmer over medium. Reserve about 1 cup
       +cauliflower for the topping, then add the rest to the pot, including
       +any browned bits on the sheet pan. Squeeze the roasted garlic cloves
       +from their skins into the pot. Cover and simmer until the cauliflower
       +is very soft, 7 to 10 minutes.
       +
       +3. Off the heat, using an immersion blender (or working in batches
       +in a traditional blender), purée the soup until smooth. If thick,
       +add water to taste. If thin, simmer, uncovered, for 5 to 10 minutes
       +to reduce slightly. (The soup will also thicken as it cools.) Season
       +to taste with salt.
       +
       +4. Serve the soup topped with the reserved roasted cauliflower, a
       +drizzle of olive oil and more black pepper.