My latest holiday cooking adventure was for the annual Turducken feast for which I made Thomas Keller's cauliflower soup. Dave liked it, thank god. It's a rich soup of leeks and cauliflower bathed in milk, broth and cream and a hint if Madras curry powder. I skipped the fried beet chips but added
Keller's buttery croutons and some pickled cauliflower-tiny florets soaked for two days in a mixture of white and rice wine vinegars, sugar and salt. I also made chive oil (by Vitamixing chives and canola oil then letting it sit overnight. In the morning I strained it with cheesecloth and put it in a squeeze bottle).
Since then I have been somewhat obsessed with cauliflower soup, making it in different ways--less cream and milk than Kellers, plus balanced by acid. But I like the leeks...keeping the leeks.