This is on the permanent menu for my family’s Thanksgiving dinner. The delicate sweetness of Fuji apples blends perfectly with the nuttiness of the roasted cauliflower to create a balanced, nuanced, soup. And it's so so easy to make - no complicated techniques or obscure spices, just a combination of familiar fall flavors that may not necessarily be thought of as ones that go together. Straining the pureed soup is optional but it really makes the dish luxurious so I wouldn't skip this simple step (it really doesn't take long). And if you really want to elevate the soup, make the tuile and sage cream. Both are incredibly easy but add oodles of sophistication: the crisp and salty tuile is a great contrast to the mild and creamy soup and the sage cream lends a bit of richness and earthiness. (Originally posted at http://raspberryeggplant.blogspot.com/2007/11/orange-cauliflower-and-fuji-apple-soup.html)

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