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"  It&amp;#039;s easy to feel a bit sorry for soup\u00A0\u2014\u00A0rarely a main course, nearly always a humble palate cleanser. Lulu Power&amp;#039;s fix? &amp;quot;Decorate it! Make it into a piece of art.&amp;quot; Her trick is to use colorful garnishes. Take this delicious cauliflower soup, which she adorned with roasted vegetables and bright chive and carrot oils, then topped with a grilled taleggio, mortadella, and fig sandwich.\u00A0 &amp;quot;It looks so good, you just want to dive into it,&amp;quot; she says. &amp;quot;Add a dry ros\u00E9 from Robert Sinskey Vineyards, and it&amp;#039;s absolutely fantastic!&amp;quot;  Cauliflower Soup\u00A0 Serves 6-8 Ingredients  2 tablespoons\u00A0extra-virgin olive oil 1 small yellow onion, chopped 2 cloves garlic, minced 1 head cauliflower, leaves and core removed, chopped 1 quart chicken stock 1/2 cup heavy cream (optional) 1/2cup grated Parmesan 1 tablespoon\u00A0truffle oil 1 tablespoon\u00A0honey 1/4 teaspoon\u00A0allspice 1/2 teaspoon\u00A0Tabasco Salt and white pepper to taste  Directions 1. Heat the olive oil in a soup pot over medium heat and add the onion and garlic. Cook until softened but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce heat, cover, and simmer until the cauliflower is soft, 15 to 18 minutes, then puree the mixture off the heat.  2. Stir in the remaining ingredients and season to taste with salt and pepper. Ladle the soup into bowls and garnish with roasted cherry tomatoes, zucchini slivers, sugar snap peas, sliced radishes, and infused oils. Grilled Taleggio, Mortadella, and Fig Sandwich Ingredients  1 loaf bread, preferably ciabatta 1 pound\u00A0thinly-sliced mortadella 1 1/2 pounds\u00A0taleggio Fig jam (optional) Good olive oil Salt and freshly ground pepper  Directions 1.\u00A0Heat a cast-iron pan over medium heat.\u00A0Cut the bread into even slices. Spread a good layer of taleggio on one side. Add a couple slices of mortadella on top. Spread a thin layer of fig jam on another piece of bread and close the sandwich. Brush both sides of the sandwich with olive oil. Sprinkle salt and pepper on top.\u00A0 2.\u00A0Test the pan by sprinkling a little water in it; if the water sizzles, the pan is ready.\u00A0Place the sandwich in the pan. Cook on one side until it&amp;#039;s lightly browned and crisp, pressing down slightly with a spatula, then turn it over and brown the other side. Serve. Dean water goblets by Juliska ($74, juliska.com), Kings spoons by Ralph Lauren Home ($295/setting,\u00A0ralphlauren.com), and Thierry Stripe fabric by Hill Brown (hillbrown.com). Lulu Powers, a.k.a. &amp;quot;The Entertainologist,&amp;quot; is the design-world&amp;#039;s go-to caterer and author of Lulu Powers Food to Flowers. Follow her on Instagram @lulupowers.    "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.housebeautiful.com/lifestyle/recipes-cookbooks/a5652/lulu-powers-cauliflower-soup-recipe/>