1 head cauliflower
2 tablespoons extra virgin olive oil
1 small onion, chopped
1 tablespoon honey
1/4 tsp allspice
1/2 tsp Tabasco
1/2 cup heavy cream (optional)
1 tablespoon truffle oil
2 cloves garlic minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground white pepper to taste
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
Heat the olive oil in a large soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.
Add the cauliflowers and chicken stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart. About 15 to 18 minutes.
Remove from heat, puree using a hand held immersion blender or puree the soup in small batches in a blender and return it to the pot.
Stir in the cream, Parmesan, truffle oil, honey, allspice and Tabasco.
Season to taste with salt and white pepper.
Garnish with pomegranate seeds, Brussels sprout leaves brushed with olive oil and Stackhouse Bros. Cajun Spice Almonds (available at Santa Monica’s Farmers market)
Vanilla Bean Panna Cotta
1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups heavy or whipping cream
1/2 cup honey
1 vanilla bean split length wise
edible gold flakes (optional)
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 10 minutes to soften the gelatin.
Pour milk mixture into a sauce pan and stir over medium heat just until the gelatin dissolves.
Scrape out the vanilla bean with a knife into the milk mixture. Also add the vanilla pod About 5 to 7 minutes. Do not let it boil.
Add the cream, honey and salt. Stir 5 minutes.
Remove from the heat and discard pod.
Cool slightly and divide among 8 glasses, ramekins or shot glasses. Refrigerate until set, at least 6 hours
When serving garnish with the basil, strawberries and edible gold (optional)