Posts Tagged ‘vegetable stock’

Back on the if it’s from Tuscany it must be good bandwagon.  Not because I believe that Italian food from Tuscany is the best but because Wegman’s latest Menu magazine is themed on the Mediterranean Diet and the flavors of Tuscany.  So now I’m exploring and experimenting with these recipes. 

This is a great soup for a Sunday night supper, served with a great baguette or with Miche bread which is a blend of whole wheat, rye and white flour. 

Tuscan Roasted Cauliflower Soup

Tuscan Roasted Cauliflower Soup

Tuscan Roasted Cauliflower Soup

Makes 6 cups – Active time 15 min – Total time: 55 min.

1/2 tsp Wegman’s Tuscan Seasoning Shak’r **

1 TBS olive oil

1 1/2  lb cauliflower florets

Salt and pepper to taste

1 carton of vegetable stock (32 oz)

Italian grated Parmigianno-Reggiano cheese

Preheat oven to 350º

Add Tuscan seasoning and olive oil in a large bowl; mix to combine.  Add cauliflower florets ; toss to coat.

Arrange cauliflower in single layer on parchment paper-lined baking sheet.  Roast 35-40 minutes, turning halfway through, until browned and tender.  Season to taste with salt and pepper.

Add roasted cauliflower to stock in large pot.  Bring to boil on HIGH; reduce heat to LOW; simmer 5-8 minutes until cauliflower is soft.

Purée soup to desired texture; season to taste.  Garnish with grated cheese.

recipe from Wegman’s Menu Fall 2014

** I bought a bottle of Tuscan seasoning and I would have to cook with every day for a year to use it all I’m sure.  And if you don’t live near a Wegman’s, you can make a version of your own.  I’m  going to list the ingredient list and I think if you pick out what you think are the essentials you’ll be fine.  I was going to do that because the shelf was empty where the shakers were but Nick, an employee on the floor went in the back and found a case and brought me one.

2.82 oz.


Salt, Mustard Flour, Turbinado Sugar, Black Pepper, Allspice, Chili Pepper, Coriander, Turmeric, Cayenne Pepper, Nutmeg, Fenugreek, Cardamom, not more than 2% Silicon Dioxide added to prevent caking.

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