Cauliflower soup

Cauliflower has been on sale recently and I love it. Mostly, we've been doing a wonderfully minimalist roasting of it---tossed with chopped garlic, olive oil, salt, in a hot oven, no more---I love that. But as weather got cool I was looking or a soup. Bizarrely, I pulled six books in a row off my shelf, including Silver Palate, a Julia, Greens, etc. and didn't find one. So I went hunting on line and made this one. http://www.foodnetwork.com/recipes/rachael-ray/cauliflower-soup-with-anchovy-breadcrumb-topping-recipe/index.html
Yeah, Rachel Ray. But very satisfying. I particularly like the deeply flavored toasted anchovy breadcrumbs. In a way, it's like a deconstruction/reconstruction of Marcella Hazan's cauliflower pasta sauce, with the hot pepper/anchovy components, but without the pasta. Very nice.

Rachel Ray's not that bad really. Her personality can be grating, but her recipes are generally good. I love cauliflower anchovy pasta, so I'm sure that soup is great!

The March 2011 issue of Cooks Illustrated had a recipe for broccoli soup that directed you to cook the hell out of the stuff... you go into "sulfurous" and right out the other side into "terrific." We tried it and it worked... so I wonder if the same concept could be applied to cauliflower.

The Cooks link is here, but you have a paywall (that you can get through on a temp account for free): http://www.cooksillustrated.com/recipes ... ocid=27401