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1
For the soup:
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2
Heat the EVOO in a soup pot over medium to medium-high heat.
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3
Melt the butter into the oil, then add the garlic, rosemary and onions.
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4
Season with salt and pepper.
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5
Cook, partially covered, to soften, about 10 minutes.
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6
Add the wine and deglaze, then add about 1/2 cup stock and the whole head of cauliflower.
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7
Cover the pot and steam the cauliflower until very tender, about 15 minutes.
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8
Uncover and break up with a potato masher, then add the remaining stock, milk and potatoes.
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9
Season with a little nutmeg and cayenne, to taste.
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10
Bring to a boil and cook until the potatoes are tender, 10 minutes or so.
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11
Puree with an immersion blender, then simmer over low heat to thicken to desired consistency, and adjust seasonings.
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12
Cool and store for a make-ahead meal.
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13
For the breadcrumb topping:
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14
Heat the EVOO, 1/4 to 1/3 cup, in a skillet over medium heat.
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15
Add the anchovies and stir until they melt away into the oil.
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16
Lower the heat, and add the garlic and some black pepper and stir a minute or 2.
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17
Add the breadcrumbs and cook until deeply fragrant and well toasted.
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18
Remove from the heat.
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19
Cool and combine with the parsley and cheese.
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20
Store in an airtight container.
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21
Serve the soup in shallow bowls topped with the breadcrumbs.
