L'Italo-Americano

www.italoamericano.org 34 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES MICHELE BECCI THURSDAY, JANUARY 11, 2018 C auliflower is having a moment, a big mo- ment. Soon after the low-carb diet lovers discovered you could use spiralized zucchini as a stand- in for pasta, they figured out that this winter veggie is a terrific stand-in for rice. With the low- carb craze taking hold, lowly cau- liflower has been thrust into the li- melight. I now see it pre-riced everywhere. I for one am thrilled. I have always adored this winter veggie even when it was hidden in the back of the market shelves behind its more popular cousin, broccoli. It is an excellent source of vitamins and its mild taste makes it an excellent backdrop with which to experiment. For simple weeknight meals, I love slicing cauliflower into thick steaks and pan-roasting until crispy and browned. I top with a simple drizzle of good quality olive oil and a sprinkle of lemon zest and parsley. I occasionally sprinkle with some grated Parmesan for the last few minutes. Healthy and fast. Another great way I love to use this vegetable is dressed up over pasta. Impressive enough for a din- ner party. Simply drizzle cauli- flower florets with olive oil, salt and pepper. Roast until brown and tender. Fry up some diced onion and garlic in a large pan. Toss the roasted cauliflower into the pan and stir all that goodness together. Cook the pasta until al dente. Save about ½ cup of the pasta water. Drain the pasta and add to the cau- liflower mixture along with some Parmesan and chopped parsley. Add enough pasta water to form a thin sauce that coats the pasta. Serve with lots of additional Par- mesan and for an added crunch, some toasted pine nuts or bread- crumbs. Super simple yet super tasty. But today, with winter tempe- ratures here in the east having plummeted to a frostbite worthy chill, my head of cauliflower was headed for the soup pot. That bunch of nutritional kale in my fridge ad- ded the color I was craving to bri- ghten the day (and a little added detoxification!) This soup takes mi- nimal time to prepare yet packs a super healthy punch. I roasted the cauliflower to deepen the flavor. You could simply add it to the pot right after sautéing the onion and garlic if you want to skip the whole roasting thing. To make it a bit heartier, you could fry up some di- ced pancetta in the pot first. When crispy, remove from the pot and then sprinkle on top just prior to serving. And if you want to save a bit of time, good quality healthy kale chips are now easy to find in markets today. You can use that entire head of kale in the soup and sprinkle store-bought kale chips on top if the mood strikes. Buon inverno a tutti! Michele Roasted cauliflower and kale soup Ingredients: • 1 large head cauliflower, trimmed and cut into florets • 4 large cloves garlic, peeled • Kosher salt • Freshly ground black pepper • 1 large bunch kale, tough stems removed, torn into 1 inch piece, divided • 1 medium onion, chopped • 8 cups vegetable or chicken stock • Toasted pine nuts • Extra virgin olive oil Directions: Roast the cauliflower: preheat oven to 425 degrees Fahrenheit. Toss the cauliflower and garlic with a few tablespoons olive oil. Season with salt and pepper. Place in a single layer on a baking sheet. Roast in the oven until the cauli- flower is tender and browned, about 20 minutes. Stir occasio- nally. Check to be sure the garlic is not browning too quickly. If so, remove from pan. Remove from oven and reduce oven to 300 de- grees Fahrenheit. In a bowl, toss half of the kale with about a tablespoon of olive oil. Season with salt and pepper. Place on a baking sheet. Roast in the oven, stirring about halfway through, until the kale is crispy, about 25 minutes. While the kale is in the oven, heat about 2 tablespoons olive oil in a heavy pot or Dutch oven over medium heat. Add in the onion and cook, stirring occasionally un- til it is translucent and soft, about 5 minutes. Add the cauliflower and garlic to the pot and then the stock. Bring to a boil. Reduce the heat to medium low, cover and simmer for about 10 minutes to allow the flavors to meld. Stir in the remaining kale. Bring the heat back up to medium and cook for 5 minutes. Working in batches, purée the soup in a blender until smooth. Add back to the pot. Taste and adjust seasonings. To serve, ladle into warm bowls. Top with some of the crispy kale, pine nuts and a drizzle of extra virgin olive oil. Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co-author the blog www.OurItalianTable. com Brighten up your winter day: roast cauliflower and kale soup This soup takes minimal effort to prepare, but it packs a healthy, flavorsome punch

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