Cauliflower Gazpacho with Ramp Oil and Pine Nuts

Cauliflower Gazpacho with Ramp Oil and Pine Nuts

Prep Time: 20 minutes + 2 hours chilling

Cook Time: 5 minutes

Servings: 4 - 6

Ingredients:

• 1 medium head cauliflower, cut into florets (about 4-5 cups)
• ½ english cucumber, peeled and chopped
• 4–5 ramp bulbs (white parts only), cleaned and chopped
• ⅓ cup raw pine nuts + 2 tbsp pine nuts (for garnish)
• 2 tbsp champagne vinegar
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 to 1 1/2 cups cold water (adjust for desired consistency)
• Salt and freshly ground black pepper, to taste
• Aleppo pepper
• Ramp oil (Recipe is here)

Directions:

1. Bring a large pot of water to a boil. Salt heavily (until it tastes like the ocean). Add the cauliflower florets and blanch for 3-4 minutes until easily pierced by a knife. Strain and transfer immediately to an ice bath to chill. Once completely chilled, about 6-8 minutes, drain the florets into a colander.
2. In a small pan, heat 1-2 teaspoons of olive oil over medium heat. Add the ramp bulbs and sauté for 2-3 minutes until softened and starting to brown. (You want to tame their bite slightly without losing their flavor.)
3. In a high-speed blender, combine the blanched cauliflower, cucumber, sautéed ramp bulbs, and pine nuts. Add the champagne vinegar, olive oil, and 1 cup cold water.
4. Blend on high until smooth. Adjust thickness with additional water as needed.
5. Season generously with salt and pepper. Blend again to combine.
6. Transfer to a container, cover, and refrigerate for at least 2 hours to allow flavors to meld and deepen.
7. Stir the gazpacho before serving. Ladle into bowls and garnish with the ramp oil, pine nuts, and aleppo pepper.