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.

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