Cauliflower Soup with Balsamic Red Onions and Wilted Lettuce

Ingredients

• soup
• 3 cups organic cauliflower, chopped
• 1/4 cup extra virgin olive oil (for the soup)
• 2 tablespoons red wine vinegar
• 1 1/4 cups filtered water
• balsamic red onions
• 1 small red onion, sliced crosswise 1/8-inch thick (use only center onion slices at least 2 inches in diameter)
• 1 tablespoon balsamic vinegar (Villa Manodori recommended) (for the balsamic red onions)
• 1 1/2 tablespoons extra virgin olive oil (for the balsamic red onions)
• lettuce
• 8 leaves Bibb lettuce, torn into 2 inch pieces
• 1 tablespoon balsamic vinegar (Villa Manodori recommended) (for the lettuce)
• 2 teaspoons extra virgin olive oil (for the lettuce)
• Sea salt and fresh ground pepper

Directions

1. Prepare the soup: In a high-speed blender, combine the cauliflower, 1/4 cup olive oil, vinegar, and water; process until smooth and a thick sauce-like consistency forms.
2. Pass the soup through a medium mesh sieve and season to taste with salt and pepper.
3. Prepare the balsamic red onions: Separate the onion slices into rings.
4. Combine the onion, 1 tablespoon vinegar, and 1 1/2 tablespoons olive oil in a bowl and toss to mix. Season to taste with salt and pepper.
5. Marinate at room temperature for 2 hours.
6. 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 for 2 1/2 hours, or until tender and still slightly moist.
7. Prepare the lettuce: Combine the lettuce, 1 tablespoon vinegar, and 2 teaspoons olive oil in a bowl and toss to mix. Season to taste with salt and pepper.
8. Transfer the lettuce to a sieve to drain.
9. Arrange the lettuce in a single layer on a dehydrator shelf and dehydrate at 105 degrees F for 30 minutes, or until wilted but not dried. Season to taste with salt and pepper.
10. To assemble, ladle 1/4 of the soup into each bowl.
11. Arrange some of the lettuce pieces and red onion slices around the bowl.
12. Spoon some of the reserved onion marinating juices around the onion and lettuce. Serve.