Chef Yoshimi Hidaka, owner of Ristorante Acquapazza, shares two recipes using the versatile cauliflower. This gentle, sweet minestrone and a crisp, raw salad are perfect additions to your home cooking repertoire. Experience authentic Italian flavors with readily available ingredients.
Ingredients
Main Ingredients (2 servings)
- Cauliflower 1/2 head
- Cauliflower stems A little
- Onion 1/4
- Fennel A little
- Water 600~800cc
- Bouillon 600~800cc
- Diced Tomatoes 80g
- Short Pasta 60g
- Parmesan Cheese A little
- Cauliflower (for salad) As needed
- Almonds A little
Seasonings
- Olive Oil (for Minestrone) As needed
- Salt (for Minestrone) To taste
- Pepper (for Minestrone) To taste
- Salt (for Salad) To taste
- Wine Vinegar To taste
- Olive Oil (for Salad) As needed
Steps
- Start preparing the cauliflower.
- Use fresh cauliflower, including the leaves and stems.
- Peel the tough outer part of the cauliflower stems.
- Cut the cauliflower.
- Remove the tough fibrous parts of the cauliflower stems and cut them into bite-sized pieces.
- Roughly chop the cauliflower florets.
- Trim off any discolored parts of the fennel, halve it, and slice. (Key Tip!) If fennel is unavailable, you can substitute with celery stalks.
- Add olive oil as needed and finely chopped onion (1/4) to a pot.
- Sauté the onion, then add fennel (a little), cauliflower stems (a little), and the tough outer leaves, and stir-fry.
- Once the vegetables soften, add the cauliflower florets (1/2 head).
- Season with salt to taste.
- Once sautéed, add water or bouillon (600-800cc). (Key Tip!) With this many vegetables, water alone will yield a delicious soup.
- Add diced tomatoes (80g).
- Simmer for 10 to 15 minutes.
- Prepare the cauliflower for the salad.
- Thinly slice the cauliflower for the salad.
- Lightly sprinkle salt to taste over the sliced cauliflower.
- Add a little wine vinegar to taste.
- Drizzle with olive oil as needed.
- Crush some toasted almonds and sprinkle over the salad.
- Plate the salad in a small bowl.
- Simmer the minestrone until the cauliflower breaks down (approximately 15 to 20 minutes).
- Taste the soup and add salt to taste if necessary.
- Add cooked short pasta (60g) (optional). (Key Tip!) Use a modest amount of pasta so the soup remains the star.
- The pasta will absorb liquid, so add a little bouillon if needed.
- Do a final taste test of the soup.
- Finally, stir in a little olive oil as needed.
- Ladle the soup into bowls and garnish with a little cauliflower.
- Optionally, drizzle with olive oil as needed and sprinkle with Parmesan cheese a little.
- Finish with black pepper to taste. Enjoy!
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