CAULIFLOWER SOUP UIT BALSAMIC RED ONIONS AND WILTED LETTUCE

INGREDIENTS (to serve 4)

For the soup:
3 cups chopped cauliflower
4 tablespoons olive oil
2 tablespons rice wine vinegar
1 cup bottled water
Celtic sea salt
Pepper
For the balsamic red onions
1 small red onion, sliced 1/8-inch into thin rings and rings separated (using only the center rings about 2 inches each)
cup Villa Madori balsamic vinegar
1 tablespoons olive oil 
Celtic sea salt
Pepper
For the luttuce
8 leaves Bibb lettuce, torn into 2-inch pieces
1 tablespoons white wine vinegar 
2 teaspoons olive oil
Celtic sea salt and pepper

PREPARATION

Methid-to make the soup
In a high speed blender, combine the cauliflower, olive oil, red wine vinegar and 1 cup water and puree until smooth. Add additional water as needed to create a thick sauce like consistency. Pass through a fine sieve and season to taste with salt and pepper.

To prepare the Balsamic Red Onion
Combine the onion, balsamic 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. Reserve any marinating juices for garnish. Place the sheet on a dehydrator shell and dehydrate at 105 degrees for 2 hours or untill slightly moist and tender.

To prepare the lettuce
Combine the lettuce, white wine vinegar and olive oil in a bowl and toss to mix. Season to taste with salt and pepper. Arrange the lettuce in a single layer on a dehydrator shelf and dehydrate at 105 degrees F for 30 minutes or until wilted but no dried. Assembly-Ladle one forth of the soup inte each bowl. Arrange some of the lettuce pieces and Balsamic Red Onion slices around the bowl. Spoon some of the reserved onion marinating juices around the onion and lettuce.