Yesterday we went to the Ballard Farmer’s Market with some new local (blogging) friends - it’s becoming a regular event! I’ll tell you more about that later...
The following recipe is a great way to show off the amazing organic heirloom cauliflowers newly appearing in our farmer’s markets. And it’s vegan, for all you vegan readers!
This is our featured One Local Summer meal this week.
Hearty Cauliflower Soup
from Mario Batali’s “Molto Italiano”
Ingredients.
1/4 c extra-virgin olive oil
2 lbs. cauliflower
1 medium onion (or 3 red 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 homemade tomato sauce
8 oz ziti, mezza ziti, or other small pasta
salt and freshly ground pepper to taste
Steps.
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.
Here, served with local greens and homemade dressing.
