Thursday, December 15, 2011

Perfectly Paired

Roasted Cauliflower Soup and Sweet Pea-Ricotta Crostini
For the past year or so, the Mister and I have casually discussed becoming vegetarian. We go through phases where we're super convicted about certain issues (which I won't bore you with), and then other times when we just don't care. My own personal hang-up is the eye-rolling that happens when people find out you don't eat meat. They automatically assume that you're high-maintenance. While I know I shouldn't care what people think, sometimes it gets the best of me. Also, becoming vegetarian or vegan would, as you can imagine, dramatically change the future course of this blog. And that's not even mentioning how darn tasty meat can be. As you can see, I'm conflicted about the whole thing:-)

While nothing's been permanently decided at the *From Scratch Household, there has been a new commitment to overall eat less animal products in general. Which I feel good about for many reasons, one of the more prominent being that meat/dairy is exorbitantly priced in NYC.

Roasted Cauliflower Soup and Sweet Pea-Ricotta Crostini is a delicious and subtantial meal that is meat-free (mostly vegetables and some dairy). It's delicious. The cauliflower makes a hearty and creamy soup and the bright sweet peas and ricotta crostini provide satisfying crunch.

Roasted Cauliflower Soup and Sweet Pea-Ricotta Crostini
Cast of Characters: For Soup- Cauliflower, water, broth, shallots, bay leaf, garlic, thyme, cream/milk, olive oil, salt/pepper. For Crostini- french bread, olive oil, thawed peas, ricotta, parmesan cheese, scallion, salt/pepper.

Chop cauliflower, shallots, garlic. Toss in olive oil and salt/pepper. (I added a few carrots after the picture was taken. It made the soup a beautiful blush color. When I made it without carrots a few months ago, it was a strange and unappetizing off-white color. Still tasty though!) Roast in oven on 425 degrees.

Add roasted veggies to stock, water and herbs. Simmer for 20 minutes.

Puree until smooth. 

Add a splash of cream and heat through. The original recipe (link posted below) calls for A LOT of cream, it seems unnecessary.

Drizzle with olive oil and salt. Toast in oven.
In a blender, food processor, or Magic Bullet (love it!) puree peas, ricotta, scallion, olive oil, and parmesan cheese.

It will look like this.
Source Recipe: Roasted Cauliflower Soup
Source Recipe:Sweet Pea Ricotta Crostini

Like this soup and bread, my husband and I are perfectly paired. Some husbands would scoff at the idea of a "no meat and potatoes" meal, but luckily we share similar thoughts on the subject. There are a variety of opinions on food nowadays; organic, vegetarian, farm-raised, grass-fed, pescatarian, kosher, vegan...What are your non-negotiables when it comes to the food you eat?


  1. I've been vegetarian for a year now and have never once regretted it. I don't want meat at all anymore, and my family and friends were all supportive of my decision.

  2. That's great Natalie, I love to hear other's experiences about the whole deal. Thanks!!

  3. new follower here! i am going to have to try this! sounds awesome! ~b

  4. Thanks for following and commenting Bridgett! Hope you try this soon. I'm excited to hop over to your blog and check things out!

  5. This looks absolutely magnificent, sister! I am definitely going to try it out in the near future!!!! As you know, I love been a vegetarian, and would highly recommend making the switch to anyone. One of my favorite hints about it is that it allows me to be a more creative consumer and cook. I love that it causes me to be more thoughtful about what I'm eating, and allows me to share new things with my loved ones, because I'm always researching and trying new things. Of course meat eaters can do the same, but I found that when I adjusted my diet, my interest in so many things from nutrition to ethics, exploded. -Anna

  6. That is a great point @Anna. Rather than focusing on soap box issues or judging, you take the approach of being more intentional with your food choices, which I really respect. Thank you!