Advertisement
4 to 6
Easy
50 min
By Rich Landau and Kate Jacoby
Published 2013
This soup is one of our signature dishes at Vedge. The cauliflower, simmered with tomato, wine, and saffron, then crushed to a rice-like consistency, recalls the flavors of paella. (The secret to getting the right consistency for the cauliflower is to use a potato masher.) Our version of the classic French seasoning mixture persillade adds lemon zest, making it closely resemble an Italian gremolata. Either way, its bright, herbal-citrus finish works beautifully with this all-season s