3/24/2012 Basket - Roasted Cauliflower & Aged White Cheddar Soup and Romaine Salad with Pepper Parmesan Dressing

Roasted Cauliflower & Aged White Cheddar Soup
Uses from this basket: Cauliflower, green onion
Other produce: Onion, garlic

• 1 small head cauliflower, cut into florets
• 2 tablespoons oil
• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1-2 green onions, thinly sliced (green and white parts)
  
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• 1 teaspoon dried ginger
  
• 3 cups vegetable broth
• 2 cups aged white cheddar, shredded
• 1 cup whole milk
  
• salt and pepper

In a gallon-size ziploc bag, combine the cauliflower florets, 2 T oil, and some salt and pepper. Shake to coat the cauliflower, then dump out and arrange them in a single layer on a baking sheet. Roast the cauliflower at 400 degrees until lightly golden brown, about 20-30 minutes.

Heat 1 T oil in a large sauce pan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic, green onion, thyme, cumin, and ginger and saute until fragrant, about a minute. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

Use an immersion blender to puree the soup until it reaches your desired consistency. Mix in the cheese until it melts. Stir in the milk. Season with salt and pepper to taste.


Romaine Salad with Pepper Parmesan Dressing
Uses from this basket: Lettuce
Other produce: Tomato, lemon

• 3 heaping Tbsp mayonnaise
• 2 Tbsp lemon juice
• 1 tsp pepper
• 3 Tbsp olive oil
• 3/4 cup freshly grated Parmesan cheese
• pinch salt
  
• 1 head Romaine lettuce
• 1 tomato, diced

Whisk together mayonnaise, lemon juice, and pepper until smooth. Slowly add olive oil, whisking to incorporate. Stir in Parmesan and salt. Adjust seasonings to taste.

Toss dressing with lettuce and tomato immediately before serving.