Cauli Soup

This soup is a show stopper, highlighting the head of cauliflower surrounded by colorful vegetables. It is delicious as well as pleasing to the eye. It’s best to use a 6-8qt cast iron enamel stock pot with a lid that fits snug. This soup will simmer on the stove top with the lid for a while.

1 head cauliflower-remove leaves and the majority of the core but leave just enough so that it remains a whole head.
1 large cooking onion-diced
2 garlic cloves-minced or pressed
1/4 cup olive oil
1- 28 oz can diced tomatoes with juice
32 oz vegetable stock (any stock works)
1/2 cup dry white wine
1 tbsp red wine vinegar
3 oz can black olives-drained and sliced
1-15 oz can of chick peas-drained and rinsed
1-15 oz can lima beans-drained and rinsed
1 cup baby spinach-washed and chopped (rough stems removed)
1/4 cup basil-washed and chopped
2 tbsp coconut sugar or brown sugar
1 tbsp capers-rinsed and chopped
1/4 tsp red pepper flakes
1/2 tsp salt

In a 6-8qt cast iron enamel stock pot  sauté the onion in the olive oil on medium heat for 3-4 minutes. Next, add the garlic and sauté for an additional 30 seconds. Now add the white wine and stir for 1 minute on medium heat.   Next, add the rest of the ingredients excluding the cauliflower and stir.  Pop the prepped cauliflower in the center and cover with tight fitting lid and simmer on low for the next 50-75 minutes or until cauliflower is “fall apart” tender.  You can break up the cauliflower once cooked.  Serve in a bowl with a drizzle of good extra virgin olive oil on the top and garnish with fresh basil leaves.  Delicious with garlic croutons strewn on top or a crusty roll.  In the last photo ( bottom photo when you scroll down) I served it   appetizer style in glass cups and called them “soup shooters”.  Be creative!