Tuesday, June 24, 2014

Cauliflower soup with Balsamic Red Onions and Wilted lettuce

3 cups chopped cauliflower
1/4 cup extra virgin Olive oil or water
2 tablespoons red wine vinegar
1  1/4 cup filtered water
Himalayan Pink Salt

In a high blender, combine the cauliflower, Olive oil, vinegar, and water and process until smooth and a thick sauce like consistency.
Pass through a medium mesh sieve. Season to taste with salt and pepper.

Balsamic Red Onions

1 small red Onion, sliced thin
1/4 cup balsamic vinegar
 1  1/2 teaspoon extra virgin Olive oil
Pink salt

Marinate the onions with Balsamic and Olive oil or only balsamic and salt


8 Bibb Letuce leaves torn into 2 inch pieces
1 tablespoon balsamic vinegar

Combine with balsamic vinegar


Ladle the soup into a bowl.
Arrange some pieces of lettuce and marinated red onion  around the bowl.
Spoon some of the reserved onion marinated juices around the onion and lettuce.


Serves 4