This started out as a pasta sauce recipe from Diane Seed's "Top One Hundred Pasta Sauces" as reported in the Mercury News. Once we made the sauce we couldn't put it over the pasta - it was just toooo incredible. So into a few bowls and we had a fantastic soup.
Preparation time: 10 minutes
Cooking time: 25 minutes
|A.||olive oil||3 tablespoons|
|chili flakes, dried||1 teaspoon|
|cauliflower||1 medium head||Broken into golf ball size florets|
In a large sauté pan, over medium heat, warm olive oil until it is very hot, but not smoking.
Add garlic and chili and cook for 1 minute.
Add cauliflower, sprinkle with salt (a good amount, but remember that the vegetable broth is probably salty), and toss to coat with the hot oil.
Sauté for 5 minutes. Get some brown color on that cauliflower.
|B.||whole peeled tomatoes||8 ounce can||Tomatoes with added calcium will retain more
Use the juice too.
Crush the tomatoes in a bowl until they are wrenched into chunks.
Add to the pan and simmer for 10 minutes.
|C.||vegetable broth||1 cup|
Add vegetable broth (you can substitute chicken broth) and simmer for 10 minutes more.
|D.||heavy cream||1 cup||You could use milk, but...|
Add cream to the soup. Place into bowls and serve really hot.