Tonight I made Cream of Cauliflower Soup with Curried Apples, baguette toasts broiled with goat cheese and caramelized onions, and a green salad with walnuts and dried cranberries. (I was feeling a little fussy and small-things-making-ish.) I got the soup recipe off the Cooking Light bulletin boards, and it's apparently from the December 2006 Bon Appetit; it was pretty good, but I think next time I'll make this epicurious one.

Here's the recipe for the one I made; it's good, but next time I'd do some curry with the sauteed aromatics, and more cayenne:
6 tbs butter, divided
1 head cauliflower cut into florets (why bother separating it into florets when you're going to blend it? I sliced the whole head thin and then very very coarsely chopped the slices.)
1 cup coarsely chopped onion
1 cup coarsely chopped leek
1 leaf bay
1/2 cup dry white wine
4 cup veg broth
1 cup cream
2 tbs fresh lemon juice
1/4 tsp cayenne pepper
1 large unpeeled apple
1/2 tsp curry powder


METHOD:

(Soup portion can be made 1 day ahead. Cover and chill.)
Melt 4 Tbsp butter in large pot over medium-low heat. Add cauliflower, onion, leek, and bay leaf; saute until onion is translucent, about 8 minutes.
Add wine; simmer until almost all liquid has evaporated, about 4 minutes.
Add broth and cream. Bring to boil. Reduce heat to medium; simmer until cauliflower is tender, stirring often, about 20 minutes.
Remove bay leaf from soup. Working in batches, puree soup in blender. Return soup to pot.
Mix in lemon juice and cayenne pepper. Season with salt and pepper.
Cut apple into matchstick-size strips. Melt remaining 2 Tbsp butter in large skillet over medium heat. Add apple and curry powder; saute until apple is tender, about 2 minutes.
Bring soup to simmer; ladle into bowls. Spoon warm apple mixture over. Sprinkle with additional curry powder.



Source:
"Bon Appetit, December 2006"