This soup is the answer to that age-old question: "What the hell am I supposed to do with all this CAULIFLOWER?" We've all been there, right? Damn cauliflower. Every once in a while, I go on a tear at the grocery store or farmer's market and buy vegetables with wild abandon, and with the best of intentions. And then they go in the fridge. And sit. And sit a little longer. Until I frantically locate a recipe to use up those leeks (potato leek gratin) or kale (ribollita soup). So what do you do with a head of cauliflower? Usually I roast it in a hot oven with olive oil, salt & pepper. But I wasn't in the mood for that. Then I remembered a recipe that my sister Holly emailed me a couple years ago from her boss, Kristan. At the time, she said to me, and I quote, "It sounds really weird, but it is SO GOOD." And she was right. It's weird. And SO GOOD.