Soup of Tomatoes, Cauliflower & White Beans

Photo and Recipe by Tod Dimmick











A bowl of this soup, along with some fresh warm bread, is a perfect antidote to a rainy cold day.

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
4-6 cups chicken or vegetable stock
2 TB tomato paste
1 tsp Italian seasoning
1 glove garlic, crushed
1 cup cherry or grape tomatoes, halved
1 cup cauliflower florets, chopped into 1/2 inch pieces
2 TB minced black olives or olive tapenade
1 can (15 oz) cannellini beans, drained and rinsed
Salt and pepper to taste (the olives may already have salt, take that into account)
Shredded Parmesan

Put the stock in a medium saucepan over medium heat. While stock is heating, put tomato paste in a measuring cup or small bowl, add a few tablespoons of stock, and whisk with a fork. Mix tomato paste liquid and the Italian seasoning into the stock in the saucepan, and bring to a low boil Add the garlic, tomatoes, cauliflower, and minced olives and cook for 5 minutes or until cauliflower is tender-crisp. Stir in the white beans, season to taste with salt and pepper, and heat for another minute. Distribute to serving bowls, topping with Parmesan cheese.

Baked Cauliflower

Baking cauliflower is fun, tasty and simple. The texture is tender-crisp, with a caramelized flavor impossible through steaming.

Prep time: 2 minutes
Cook time: 30 minutes
Serves: 4-6

1 large head of cauliflower (or a bunch of little ones)
3-4 TB olive oil
1 tsp garlic salt
pinch cumin (optional)

Preheat the oven to 400. Wash the cauliflower, and cut into quarters (if you're using a large head). Arrange cauliflower in a large baking pan with a lid. Drizzle with the olive oil, and sprinkle with the garlic salt and cumin. Bake, covered, for 15 minutes. Remove cover, and bake for another 15 minutes or to the desired level of tenderness.

Submitted by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Cauliflower

The part of cauliflower we eat is the undeveloped flower bud of the plant Brassica oleracea var. botrytis. Though cauliflower is classically white, there are also yellow, chartreuse, and deep purple varieties. Cauliflower may be available in the spring or early summer, but it really shines in the cooler months of autumn.

Cauliflower can keep for a little more than a week under optimal conditions. Store in a plastic bag, and make sure that it is not very wet when put into storage, as this encourages rotting. If you do get to your cauliflower a little too late and find black spots developing on the head, try shaving them off with a knife.

For more long term storage, blanch in boiling water for 2 - 4 minutes, then drain and submerge in icy water to stop the cooking process. When cool, drain again and allow to dry before putting into zipper-style freezer bags. Frozen cauliflower is not firm when reheated, so use it in soups and stews.

Fresh cauliflower can be eaten raw in salads or as a dipping vegetable. It is also excellent when lightly steamed and drizzled with a bit of olive oil, lemon juice and salt. Use cauliflower as a substitute for potatoes in mashed potato recipes.

Fried Cauliflower

Try making fried cauliflower, a dish that is common in the Middle East. First cut the head into fairly even sized florets. Blanch for 4-5 minutes, then drain very well, and pat dry. Into a cast iron pan, or a deep, thick-bottomed frying pan, pour enough vegetable oil to entirely (don't be shy!) coat the bottom. Heat to high-med heat. Stir occasionally and adjust the heat as needed. Fry the cauliflower until golden brown and caramelized on all sides. Remove from heat and scoop onto paper towels until cool enough to eat. Salt and serve as is or with a side of tahini dipping sauce.


Roasted Cauliflower

• 1 head cauliflower
• 1 -2 tablespoons olive oil
• salt
• pepper
• a few sprigs of fresh thyme
• 2 leeks (shallots or onions are okay)

Preheat oven to 400. Cut cauliflower into even sized florets. Clean leeks and cut off greens. Slice whites of leeks into pieces that are roughly an inch long, a half inch wide. Toss cauliflower, leeks, and thyme sprigs in olive oil, enough to coat veggies well.

Spread evenly on cookie sheet, cover tightly with foil, and bake for 20 min. VERY CAREFULLY remove foil. Return to oven at 375 and cook for 15- 20 minutes, flip/stir with a spatula, and return to oven. Check after 10-15 minutes, and stir again. The goal is to have the cauliflower and leaks browned, but not burned. After a total of 45 -60 minutes, it should be done.