When I first tried cauliflower, I have to admit that I was a little turned off to it; when it's raw it's slightly spicy (similar to horseradish or wasabi) and has a rubbery, waxy texture. Admittedly, it's not the most ideal vegetable to convert carnivores to the light side with. However, when it's roasted the caramelization process brings out a delightfully sweet and savory flavor that will bewilder newcomers and leave them wondering what other hidden gems the botanical realm has to offer. Combining heavy cream for richness, and balsamic vinegar for a more developed sweetness give the puree a light and bright consistency that is complemented by the resilience of the field peas that finishes with a hint of spiciness from the Cajun seasoning. This was one of my favorite soups that I have made this summer. Thank you California for growing such a lovely head of cauliflower!
12 oz. frozen field peas, (cooked with 1 tbsp. fine sea salt and 1 tbsp. olive oil)
1/2 onion, minced
3-4 oz. heavy cream (to desired consistency)
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. kosher salt
1 1/2 tsp. cayenne pepper (fresh or ground)
1 dash Cajun seasoning (for garnish)
Pour field peas into sauce pan, cover peas with 1" of water, 1 tablespoon of fine sea salt, 1 tablespoon of olive oil, and cook for about 1.5 hours. Combine cauliflower and olive oil, roast in oven for 1 hour at 425 Fahrenheit, stirring occasionally to ensure even browning. Remove cauliflower, add salt and cayenne pepper. Puree the mixture with a blender or immersion blender while stirring in heavy cream, field pea stock water (again, to desired consistency) and balsamic vinegar. Plate soup in a bowl and top with a spoonful of drained field peas and the Cajun spice garnish.
1/2 onion, minced
3-4 oz. heavy cream (to desired consistency)
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. kosher salt
1 1/2 tsp. cayenne pepper (fresh or ground)
1 dash Cajun seasoning (for garnish)
Pour field peas into sauce pan, cover peas with 1" of water, 1 tablespoon of fine sea salt, 1 tablespoon of olive oil, and cook for about 1.5 hours. Combine cauliflower and olive oil, roast in oven for 1 hour at 425 Fahrenheit, stirring occasionally to ensure even browning. Remove cauliflower, add salt and cayenne pepper. Puree the mixture with a blender or immersion blender while stirring in heavy cream, field pea stock water (again, to desired consistency) and balsamic vinegar. Plate soup in a bowl and top with a spoonful of drained field peas and the Cajun spice garnish.
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