Yep, we’re sure! Instead of using heavy cream as a base for the soup, we’re using cauliflower. Surprisingly, when cauliflower is cooked and pureed, starches are released from the cell walls of ...
I have worked in the food industry for 15 years as a chef, recipe developer, writer, and editor. Prior to joining The Kitchn, I was an Associate Editor at America’s Test Kitchen, a contributor to ...