Cauliflower Soup With Balsamic Red Onions And Wilted Lettuce Recipe

To make the soup: In a high-speed blender, combine the cauliflower, olive oil, vinegar, and water and process until smooth and a thick sauce-like consistency forms. Pass the soup through a medium-mesh sieve and season to taste with salt and pepper.

To make the Balsamic Red Onions: Use only the center onion slices; they should be at least 2 inches in diameter. Reserve the remaining slices for another use. Separate the slices into rings.

Combine the onion, vinegar, and olive oil in a bowl and toss to mix. Season to taste with salt and pepper. Marinate at room temperature for 2 hours.

Remove the onion rings from the bowl with a slotted spoon and place them in a single layer on a nonstick drying sheet on a dehydrator shelf. Reserve any marinating juices for garnish.

Dehydrate at 105 F for 2 1/2 hours, or until tender and still slightly moist.

To prepare the lettuce: Combine the lettuce, vinegar, and olive oil in a bowl and toss to mix. Season to taste with salt and pepper. Transfer the lettuce to a sieve to drain.

Arrange the lettuce in a single layer on a dehydrator shelf and dehydrate at 105 F for 30 minutes, or until wilted but not dried. Season to taste with salt and pepper.

For Assembly: Ladle some of the soup into each bowl. Arrange some of the lettuce pieces and red onion slices around the bowl. Spoon some of the reserved onion marinating juices around the onion and lettuce.