Light Dinner
Sunday, July 26th, 2009
Simple salad with prosciutto, heirloom tomatoes, grana padana croutons, with a balsamic dressing.
This cauliflower soup uses the cheese croutons. I grabbed the recipe from Mark Bittman’s How to Cook Vegetarian cookbook. It’s simple, starting with an onion in EVOO. Simple spices include salt, pepper, garlic, and red pepper flakes.
I am not a fan of soupy textures with big chunks of cauliflower, so I puréed and strained the soup (with a touch of cream).
Simply delicious.