Happy Valentine’s Day, everyone! I’m taking my grandfather to lunch, and then having dinner with my wonderful man. Hope you have a lovely day!
Here is a soup that works well as a meal in itself, and is perfect for those still chilly evenings….
Hearty Cauliflower Soup
Adapted from Mario Batali’s “Molto Italiano”
- 1/4 C Extra-Virgin Olive Oil
- 2 lbs. Cauliflower
- 1 Medium Onion (or 3 large spring onions, pictured below)
- 4 Cloves Garlic
- 2 Bay Leaves (optional)
- Pinch of Red Pepper Flakes (dried from last years’ garden)
- 4 C Vegetable Stock
- 1 C Tomato Sauce
- 8 oz Ziti, Mezza Ziti, or Other Small Pasta
- Salt and Freshly Ground Pepper to Taste
1. Trim, core, and cut cauliflower into florets.
2. Dice onions into 1/8” pieces.
3. Slice garlic thinly.
4. In a large pot, heat olive oil over medium-high heat until hot.
5. Add cauliflower florets and cook, stirring frequently, until it begins to become tender and light golden brown (about 10 mins).
6. Add onion, garlic, bay leaves (optional), and red pepper flakes, and cook for 5 mins, stirring often.
7. Add vegetable stock and tomato sauce, stir well, and bring back to a boil.
8. Reduce heat to a simmer and cook until cauliflower is tender (about 25 mins).
9. Add enough water to bring the liquid back to its original level, season with salt and pepper to taste, and bring to a boil.
10. Add pasta and cook at a low boil for 2 mins more than the package calls for.
11. Turn off heat and adjust consistency with water if necessary – it should be thick, like a porridge.
12. Double-check seasoning, remove bay leaves, and then serve!
Makes 4 servings.