Jan152010

Think Like A Chef!

Filed under Soups, Vegetarian by Anna at 12:42 AM on Jan 15 2010

As my blog name says I’m a Chef Wannabe, so I’m devoted to study all my favorite chefs techniques. And I listen to them avidly trying to assimilate all the information. I have their books, I watch their shows and since I started this blog I think I have learned a lot. Part because I’m a bit obsessive and I spend all my free time reading, watching or Googling (is that even a word?) my favorite chefs. Right now I’m reading the book “Think like a chef” from Tom Colicchio. And the first thing he says is to “free yourself from the feeling that you must follow a recipe. And to let fresh seasonal ingredients dictate the way you go; walk the greenmarket open to what you will find there.” So yesterday at the Santa Monica FM I saw this beautiful cauliflower and the colors blew me away. Then I had to find out a bit more about it, why and how they have different colors. And after a little research (Google of course) I found that the cauliflowers with colors are actually healthier. According to wikipedia the orange cauliflower contains 25 times the level of vitamin A of the white varieties; and purple cauliflower, the purple color is caused by the presence of the antioxidants anthocyanin that can also be found in red cabbage and red wine.  So they are not only pretty, they are also full of goodies.


Roasted Cauliflower and Fennel Soup

  • 1 head cauliflower, remove core, break into florets
  • 1 fennel bulb, white part only, I shaved mine with a mandolin
  • Few cloves of garlic
  • Olive oil
  • Salt and pepper
  • Red pepper flakes
  • Fresh oregano
  • 6 cups of water or broth

Cut the cauliflower in florets, save the leaves and some small florets to use in the end for presentation. Place cauliflower, fennel, and garlic in roasting pan toss with olive oil, salt and pepper red pepper flakes and the fresh oregano and roast at 375º for about 45 minutes until fragrant and lightly browned.

When ready put in a large pot with the stock and simmer for a while. Use the hand blender and puree it, test for seasonings. In a small pan I melted 2 tablespoon of butter with 2 anchovies filets. Then I used half the anchovy-butter to spread on my toasts and the rest I used to sauté the little florets and the leaves I reserved. Wow… what a surprise, I never cooked the leaves before and what a mistake, the leaves are delicious. Enjoy.

25 Responses to “Think Like A Chef!”

  1. 1 French Cooking for Dummieson 15 Jan 2010 at 12:52 AM

    These cauliflowers look gorgeous! I’ve never seen purple or orange ones but I’ll try to find some. Your soup sounds sooo good :D

  2. 2 MaryMohon 15 Jan 2010 at 1:45 AM

    Wow….purple cauliflower…beautiful! That looks delicious and healthy. I love bright coloured vegetables. They are not only appealing to the eyes but like you say, much higher in nutrients.

  3. 3 Patricia Scarpinon 15 Jan 2010 at 7:15 AM

    Those are such beautiful, vibrant colors – love your photos!

  4. 4 Annaon 15 Jan 2010 at 7:28 AM

    Thank you Veronique. Loved your site, I tried to comment there but couldn’t find the comment box. The spoon appetizer looks lovely. :-)

  5. 5 Natasha - 5 Star Foodieon 15 Jan 2010 at 10:04 AM

    Gorgeous cauliflower and the soup looks simply divine!

  6. 6 Ericaon 15 Jan 2010 at 7:51 PM

    Wow! Beautiful pictures, Anna!Simple, but delicious!

  7. 7 Janiceon 15 Jan 2010 at 8:56 PM

    Those cauliflower are so vibrant, I love the color. Your soup looks great and I am looking forward to giving the recipe a try

  8. 8 Annaon 15 Jan 2010 at 10:16 PM

    Thanks Girls for the lovely words.

  9. 9 sophiaon 15 Jan 2010 at 11:17 PM

    I’ve never had purple cauliflower before. I’m assuming they taste pretty much the same, just with higher dose of antioxidants? Sounds good to me!
    It looks freaking delicious, and I didn’t know the leaf can be delicious, too!

  10. 10 dokuzuncubuluton 15 Jan 2010 at 11:19 PM

    Beautiful cauliflower… That looks delicious and healthy.

  11. 11 Divinaon 16 Jan 2010 at 1:36 AM

    The colors are gorgeous. It does sound really good with the fennel.

  12. 12 Nicoleon 16 Jan 2010 at 5:47 AM

    Your pictures are unbelievable! They make your food look SO enticing. This soup looks SO good.

  13. 13 Annaon 16 Jan 2010 at 8:12 AM

    Thanks Sophia, It was a surprise for me too, I usually through it in the garbage. ;-)

  14. 14 Annaon 16 Jan 2010 at 8:22 AM

    Thanks Divina. :-)

  15. 15 Annaon 16 Jan 2010 at 8:27 AM

    Thanks Nicole, glad you liked it. :-)

  16. 16 MCon 16 Jan 2010 at 8:50 AM

    Beautiful recipe… I too love yellow and purple cauliflowers and I like the idea of the anchovies. I am also happy to learn that I already think like a chef ;-) as I am genetically unable to follow a recipe to the letter.

  17. 17 Stefon 16 Jan 2010 at 12:04 PM

    i love purple cauliflower! your meal looks delicious. i love the header at the top of your blog btw

  18. 18 Annaon 16 Jan 2010 at 8:39 PM

    Thanks Stef, :-)

  19. 19 Lauraon 19 Jan 2010 at 6:42 AM

    Lovely pictures, I love purple cauliflower:)

  20. 20 Julianaon 19 Jan 2010 at 9:34 PM

    Oh Anna, what a nice meal…love the color of the purple cauliflower…haven’t had a chance to try it yet :-) By the way, nicely decorated with the cauliflower leaves!

  21. 21 Annaon 20 Jan 2010 at 10:20 AM

    Thanks Juliana, The leaves tasted surprisingly delicious. ;-)

  22. 22 Kerryon 24 Jan 2010 at 2:17 PM

    I absolutely love your blog and your photos are incredible! This soup looks really delicious – might have to try it this week. Thanks for all your great tips!

  23. 23 Annaon 24 Jan 2010 at 4:12 PM

    Thanks Kerry, I’m happy you liked it. :-D

  24. 24 Chantalon 04 Feb 2010 at 5:10 AM

    I might need to pick up a copy of that book! :) I’d say you ARE quite a chef! Beautiful blog!

  25. 25 Annaon 04 Feb 2010 at 11:05 AM

    Thanks Chantal, i’m happy you liked it. :-D

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