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 | ||
garlic | 2 cloves | Peeled | |
cauliflower | 1 medium head | Broken into golf ball size florets | |
salt | 1 teaspoon | ||
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
texture. 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. |