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.

Enjoy!

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?