Recipe by Porter Road Butcher in Nashville, Tennessee
4 heads cauliflower, roughly chopped
¾ cup grapeseed oil
Salt to taste
3 medium yellow onions, roughly chopped
1 cup white wine
2 quarts vegetable stock
Freshly ground black pepper to taste
1 pound chorizo, removed from casing
1 bunch chives, chopped
Preheat oven to 450 degrees. In a roasting pan, toss cauliflower pieces with half the oil and season with salt. Roast in oven for 10 minutes.
In large pot, heat remaining oil. Add onions and cook over medium heat for 4 to 5 minutes. When onions just start to soften, add cauliflower and cook for an additional 5 minutes. Add wine to the pot to deglaze; cook until liquid is reduced, about 3 minutes. Add stock and bring to a low boil. Cover and cook for 20 minutes.
Working in small batches, blend contents of the pot in blender for 2 minutes. Return soup to pot, season with salt and pepper, and keep warm over low heat.
In a very hot pan, add chorizo and break into small pieces with a wooden spoon. Cook until sausage is dark brown and crispy. Reserve on a paper towel-lined plate.
Serve soup garnished with chorizo crumbles and chopped chives.