A smoky and subtly spicy take on a classic, you start this soup by gently sautéing a flavor bomb of onion, garlic, ginger, tomato paste, ground cumin and smoked paprika. Instead of taking out a cutting board to mince anything, I use my already prepared Triple Aromatic Puree, a blend of onion, garlic and ginger that I make in large batches and store in my freezer.
Armed with a can of anchovies, a lemon, and herb garlic butter from my freezer, I was determined and craving caesar salad. That’s when I discovered a head of romanesco. So I married my simply roasted romanesco with the components of caesar salad. Make this dish for an easy and healthy, vegetable forward weeknight dinner, perfect for the busy holiday season. It serves two as a main dish or 4-6 as a side or appetizer.
