As my blog name says I’m a Chef Wannabe, so I’m devoted to study all my favorite chefs techniques. And I listen to them avidly trying to assimilate all the information. I have their books, I watch their shows and since I started this blog I think I have learned a lot. Part because I’m a bit obsessive and I spend all my free time reading, watching or Googling (is that even a word?) my favorite chefs. Right now I’m reading the book “Think like a chef” from Tom Colicchio. And the first thing he says is to “free yourself from the feeling that you must follow a recipe. And to let fresh seasonal ingredients dictate the way you go; walk the greenmarket open to what you will find there.” So yesterday at the Santa Monica FM I saw this beautiful cauliflower and the colors blew me away. Then I had to find out a bit more about it, why and how they have different colors. And after a little research (Google of course) I found that the cauliflowers with colors are actually healthier. According to wikipedia the orange cauliflower contains 25 times the level of vitamin A of the white varieties; and purple cauliflower, the purple color is caused by the presence of the antioxidants anthocyanin that can also be found in red cabbage and red wine. So they are not only pretty, they are also full of goodies.
Roasted Cauliflower and Fennel Soup
- 1 head cauliflower, remove core, break into florets
- 1 fennel bulb, white part only, I shaved mine with a mandolin
- Few cloves of garlic
- Olive oil
- Salt and pepper
- Red pepper flakes
- Fresh oregano
- 6 cups of water or broth
Cut the cauliflower in florets, save the leaves and some small florets to use in the end for presentation. Place cauliflower, fennel, and garlic in roasting pan toss with olive oil, salt and pepper red pepper flakes and the fresh oregano and roast at 375º for about 45 minutes until fragrant and lightly browned.
When ready put in a large pot with the stock and simmer for a while. Use the hand blender and puree it, test for seasonings. In a small pan I melted 2 tablespoon of butter with 2 anchovies filets. Then I used half the anchovy-butter to spread on my toasts and the rest I used to sauté the little florets and the leaves I reserved. Wow… what a surprise, I never cooked the leaves before and what a mistake, the leaves are delicious. Enjoy.
