Rewarm the pureed soup over medium heat, slowly adding coconut milk until you reach the consistency you want.If your sauce pan is not non-stick and you own an immersion blender, puree the soup in the sauce pan until smooth, about 5 minutes, If you do not have an immersion blender, let the soup cool slightly and then transfer the soup to a blender, working in small batches, and blend until all of the soup is smooth. To surprise your guests with zombie brains, remove a few of the cauliflower florets and put aside until serving. When the cauliflower is very tender, remove from the heat and remove the bay leaves.Chanterelles need butter to release their flavor. **To make this dish vegan, replace the Chanterelle mushrooms with shiitake or crimini mushrooms and cook in olive oil. When the butter has melted add the chanterelles, cook until the chanterelles are soft and brown, about 6 minutes. In the same medium saute pan you toasted the pecans, melt three Tablespoons butter.Remove from the heat, roughly chop, and set aside. While the soup simmers, in a medium saute pan, toast the pecans, about 4 minutes.Simmer over medium heat until the cauliflower is very tender, about 15 minutes. Add the roasted cauliflower and bay leaves to the pan.Reduce heat and simmer for about 20 minutes until the potato and onion are completely soft and easily crushable against the side of the pan with a fork. Add potato slices and vegetable broth to your sauce pan and bring to a boil.Add the garlic and cook until you can smell the garlic.Add onion and cook, stirring occasionally, until translucent, about 5 minutes. When the pan is warm, add a Tablespoon of olive oil. While the cauliflower roasts, warm a large sauce pan over medium heat.Place in the oven and roast until just tender, about 25 minutes. Spread cauliflower florets on a large rimmed baking sheet or large cake pan.Close the top of the bag and shake to coat. Add three Tablespoons olive oil, cumin, red pepper flakes, and pinch of sea salt. i do, however, often use bacon fat in lieu of olive oil when cooking down the. Toss cauliflower florets into a plastic storage bag. We call it zombie soup because we have a family-wide macabre sense of humor.
Place top rack in upper third of oven and preheat to 375 degrees.6 to 12 ounces Chanterelle mushrooms, sliced**.5 medium Fingerling potatoes, about 12 ounces, peeled and cut into 1/4″ slices.1 large head cauliflower, about 1 1/2to 2 pounds, halved, cored, and cut into 1 1/2 inch florets.
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