Serves 2

For the Soup

  • 1/4 cup red onion, sliced
  • 1 garlic glove, chopped
  • 2 tbsp olive oil
  • 2 large heirloom tomatoes chopped
  • 1/4 cup water
  • 1 tbsp vinegar, balsamic or red wine vinegar
  • salt and pepper

Sweat the onions and garlic in the olive oil for about 5 min over low heat until they soften. Next add the tomatoes, water and vinegar. cook for about 30 minutes. Transfer to a blender and blend to combine. Strain through a strainer into a clean pot. Add salt and pepper to taste. Keep warm


For the Cauliflower

  • a head cauliflower split into 6 wedges with core attached 
  • a head of romanesco split into 6 wedges with core attached 
  • olive oil
  • salt and pepper
  • thyme 4 sprigs
  • a tough of butter
  • 1 teaspoon ground cumin
  • salt and pepper

1. Preheat the oven to 350F.  Prepare a medium hot pan and add a layer of oil in the pan. place the wedges down on one side and sear until a nice golden color. about 10 minutes. repeat with the other sides. Once a nice color has been achieved add the butter, thyme, salt, and pepper.

2. Next, Place in the oven and roast for about 12-15 minutes until the core is soft.


For the Cumin - Seed Vinaigrette.

  • 1 teaspoon cumin seeds, toasted and crushed
  • 1 teaspoon red wine vinegar
  • 1 tablespoon chopped chives
  • 2 tbsp olive oil

1. Mix all above ingredients in a bowl to make a broken vinaigrette. The vinaigrette can be made the day ahead. If using the next day don't add the herbs until right before serving.


Add some of the tomato soup to a warm bowl. Next, place the wedges of seasoned roasted cauliflower on the side of the bowl. Finally, add the broken vinaigrette around the soup and

Finish with olive oil.