Many recipes for cauliflower soup call for the addition of milk or cream. I prefer it without... Just saute some shallots in olive oil and then add cauliflower florets and chicken or vegetable broth and cook until tender. Transfer to a blender and puree. I usually reserve about 1/4 of the cooked florets, chop them, and then add to the pureed soup for some texture. I then stirred in a little plain soy milk (sometimes I use plain yogurt), salt, pepper, and maybe some Parmigiano Reggiano. Serve with chives and crostini.
The beet salad was equally simple... roasted beets, sliced, and tossed with sliced sweet onion and tossed with apple cider vinegar, olive oil, salt, pepper, and plain yogurt.
The CSA provided a final eggplant of the season, along with a handful of small tomatoes... I cooked them up and added capers, garlic, and black olives to make the Sicilian side dish of caponata. Vinegar and sugar added towards the end provide the sweet and sour flavor for which the dish is known.
