I love Alice Waters‘ book The Art of Simple Food. A friend gave it to me years ago and even without photographs it’s a spectacular book with lots of amazing ideas, and who better to learn them from than the queen of sustainable cuisine. Her Spicy Cauliflower Soup recipe is a real treat and perfect for this time of year. You start by making a mire poix of sorts with carrots, celery and spices. Then in a base of homemade chicken broth you simmer the cauliflower. I substitute sumac for the cumin and finish it up by blending three quarters and leaving a quarter as is for a little texture. I love that that it’s Paleo, gluten-free, works for Whole30 and if you substitute vegetable stock it’s vegan. She suggests you finish it off with yogurt, chopped cauliflower and a squeeze of lime, but it’s truly spectacular by itself–and nice over a bowl of brown rice.