Serves 2
For the Soup
- 1/4 cup red onion, sliced
- 1 garlic glove, chopped
- 2 tbsp olive oil
- 2 large heirloom tomatoes chopped
- 1/4 cup water
- 1 tbsp vinegar, balsamic or red wine vinegar
- salt and pepper
Sweat the onions and garlic in the olive oil for about 5 min over low heat until they soften. Next add the tomatoes, water and vinegar. cook for about 30 minutes. Transfer to a blender and blend to combine. Strain through a strainer into a clean pot. Add salt and pepper to taste. Keep warm
For the Cauliflower
- a head cauliflower split into 6 wedges with core attached
- a head of romanesco split into 6 wedges with core attached
- olive oil
- salt and pepper
- thyme 4 sprigs
- a tough of butter
- 1 teaspoon ground cumin
- salt and pepper
1. Preheat the oven to 350F. Prepare a medium hot pan and add a layer of oil in the pan. place the wedges down on one side and sear until a nice golden color. about 10 minutes. repeat with the other sides. Once a nice color has been achieved add the butter, thyme, salt, and pepper.
2. Next, Place in the oven and roast for about 12-15 minutes until the core is soft.
For the Cumin - Seed Vinaigrette.
- 1 teaspoon cumin seeds, toasted and crushed
- 1 teaspoon red wine vinegar
- 1 tablespoon chopped chives
- 2 tbsp olive oil
1. Mix all above ingredients in a bowl to make a broken vinaigrette. The vinaigrette can be made the day ahead. If using the next day don't add the herbs until right before serving.
Plating
Add some of the tomato soup to a warm bowl. Next, place the wedges of seasoned roasted cauliflower on the side of the bowl. Finally, add the broken vinaigrette around the soup and
Finish with olive oil.