ROASTED CAULIFLOWER SOUP WITH ITALIAN HERBS

Ciao'd in front of a crackling fire (the secret's in the oak).

After a false spring warm snap that enticed daffodils, plum trees, and sneeze-inducing Acacia to bloom, we've been booted back to winter. This is the meteorologic equivalent to the cute, debonair guy you meet in a college bar who drinks bourbon instead of (or with) beer and makes you feel oh-so-pretty, witty and wise,  and then goes home with the spray-tanned girl in the crop top. You know it's not going to end well. And it didn't.

Today it's chilly, gray and rainy. Spring will come again. Until then, why not warm up with a bowl of soup?  And why not give the nod to cauliflower? It's having a moment. Take a stroll through your local market and you'll see the knobby, ivory veg transformed into "rice" (do this at home by pulsing the florets in a food processor until they resemble, well, rice), pizza crust and other variations on familiar foods. Ka

Roasted Cauliflower Soup with Italian Herbs is at once rich and healthy. (Thank you, soup angels, it's possible to enjoy both in one bowl.) Roasting cauliflower elicits its earthy flavor and locks in its gentle sweetness. A bit of char imparts a hint of smoke. The Italian herbs complete the flavor dance card. Feel free to use whatever you have on hand but I am partial to the rosemary-basil-oregano triumvirate. I tossed fresh rosemary sprigs and a few garlic cloves with the cauliflower for roasting and then included dried basil and oregano in the soup. Serve the soup with a green salad and crusty bread and you've got a simple, sensational meal just right for a rainy (or snowy) night. 

RECIPE

ROASTED CAULIFLOWER SOUP WITH ITALIAN HERBS

Rich in flavor yet low in fat, this soup is just the thing for a rainy or snowy night. In fact, it's just right for any night. Serve with a green salad and crusty bread and you're good to go. Substitute vegetable stock for the chicken stock if you prefer a vegetarian dish.

Serves 4

1 large head cauliflower, cut into florets
3 cloves garlic, smashed and peeled
2 fresh rosemary sprigs
1/4 teaspoon crushed red pepper flakes
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large leek, white and light green parts, quartered and sliced
1 teaspoon dried basil
½ teaspoon dried oregano
5 cups chicken broth
2 tablespoons freshly grated Parmesan cheese
Chopped parsley or chives, for garnish

Preheat oven to 425 degrees.

Toss the cauliflower with the garlic, rosemary, red pepper flakes, and 2 tablespoons of the olive oil. Season with salt and pepper.

Spread the cauliflower onto a rimmed baking sheet and roast until it is golden brown and tender, stirring occasionally, about 35 to 40 minutes.

Heat the remaining oil in a saucepan over medium heat and cook the leek until soft, about 5 minutes. Stir in the basil and oregano and cook, stirring, until fragrant, about1 minute. Add the broth to the leek mixture and bring to a boil. Add the cauliflower, reduce the heat to a simmer, and cook 20 minutes.

Puree the soup until smooth and creamy. You may need to do this in batches. Return the soup to the pot and stir in the Parmesan. Taste and adjust salt and pepper, if needed. Ladle into individual bowls and top with the chopped parsley or chives.

MEYER LEMONY ROASTED BROCCOLI AND CAULIFLOWER

Ciao'd under the Super Blue Blood Moon.

The Meyer lemon love fest continues. Last week, I posted a recipe for Chicken Soup with Orzo and Meyer Lemon. It was one of my most popular recipes to date. I'm not surprised because the recipe is super simple, freshly flavorful and healthy all at once. Plus, there's that radiant Meyer lemon sweet-sour kick. 

My Meyer lemon trees continue to bestow me with brilliant, sunshine-y yellow gifts. It's a banner year. These magical little lemons deserve a place in the ciaodonata sun. So, herewith, a super simple yet sumptuous recipe for Meyer Lemony Roasted Broccoli and Cauliflower. #dolcevitadelish. Enjoy!

RECIPE

MEYER LEMONY ROASTED BROCCOLI AND CAULIFLOWER

Serves 4

1/2 pound broccoli florets
1/2 pound cauliflower florets
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 small Meyer lemon, thinly sliced
1/4 teaspoon red pepper flakes
Kosher salt, to taste

Preheat an oven to 475 degress. Place the broccoli and cauliflower on a rimmed baking sheet and toss with the oil, garlic, and lemon slices. Roast until the vegetables are browned and tender, about 30 minutes. Toss the vegetables halfway through. Serve immediately.

MARCELLA MONDAY: PENNE WITH CAULIFLOWER, GARLIC, AND OIL

Ciao'd as Rafael Nadal won his 10th French Open. Allé CHAMP10N!

Aglio e olio, garlic and oil, is an Italian mother sauce that forms the foundation for a host of other sauces, many of which include vegetables. Marcella Hazan's rendition highlights the vegetable of the moment, cauliflower. Paired with anchovies that imbue the sauce with depth of flavor, fruity green olive oil and parsley for herbaceous freshness, and a lilting dash of red pepper, this sauce proves that simple ingredients can sing. 

Serve 4 to 6

One 1 1/2-pound head cauliflower
1/2 cup extra-virgin olive oil
2 large garlic cloves, peeled and chopped fine
6 flat anchovy fillets, chopped or 1 tablespoon anchovy paste
1/4 teaspoon red pepper flakes
Salt
1-pound package penne or other macaroni
2 tablespoons chopped fresh parsley

Strip the cauliflower of all its leaves except for a few of the very tender inner ones. Rinse it in cold water, and cut it in two.

Bring 4 to 5 quarts water to a boil, then put in the cauliflower. Cook until tender, but compact - about 25 to 30 minutes. Test it with a fork to know when it is done. Drain and set aside.  

 Put the oil, garlic, and chopped anchovies or anchovy paste into a medium-size sauté pan. Turn on the heat to medium, and sauté until the garlic becomes colored a golden brown. Stir from time to time with a wooden spoon, mashing the anchovies with it. 

Put in the boiled cauliflower, and break it up quickly with a fork, crumbling it into pieces no bigger than a peanut. Turn it thoroughly in the oil, mashing part of it to a pulp.

Add the red pepper and a liberal amount of salt. Turn up the heat, and cook for a few minutes more, stirring frequently. Then turn off the heat.

Bring 4 to 5 quarts water to a boil, add a liberal amount of salt, and as soon as the water returns to a boil, put in the pasta. When cooked al dente, tender but firm to the bite, drain it well and transfer it to a warm serving bowl. 

Ver briefly reheat the cauliflower, and pour all the contents of the pan over the pasta. Toss thoroughly. Add the chopped parsley. Toss again, and serve at once. Recipe from More Classic Italian Cooking by Marcella Hazan, Knopf, 1978.

NOTE: This type of sauce is meant to be served without grated cheese, and that is how Marcella preferred it. But as Marcella said, "One may do as one pleases, and choose to have either pecorino or Parmesan cheese, depending upon whether one wants the sauce more or less sharp."