Italian Baked Cauliflower Bites with Rustic Tomato Soup

I don't have much to say here--these little bites are crispy on the edges and soft and pillowy on the inside. Perfect for dipping in a simple tomato soup or some marinara. Or hot sauce--whatever works for you. These look like I had them on a griddle pan, but my parchment sheets were just a little crinkly. 

Ingredients (serves 4):

Italian Baked Cauliflower Bites:

½ cup garbanzo bean flour

¾ cup buttermilk

1 Tablespoon Italian seasoning

½ teaspoon garlic salt

1/3 cup grated parmesan cheese

1 medium head cauliflower, cut into 2 inch pieces (about 3-4 cups of pieces)

Rustic Tomato Soup:

2 cups light chicken or vegetable broth, divided (now is not the time for the ‘hearty’ stocks-it will mask the tomato flavor)

½ of a medium white onion, diced

½ teaspoon garlic salt

1 (28 ounce) can crushed tomatoes

1 Tablespoon tomato paste

1 teaspoon red wine vinegar

Directions: Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and spray the parchment with cooking spray.

For the cauliflower bites:

In a medium mixing bowl, whisk together the garbanzo bean flour, buttermilk, seasonings and parmesan to make a batter. Toss the cauliflower pieces into the batter and remove the pieces one at a time, letting any excess batter drip off. Place the coated cauliflower on the baking sheets and spray the tops with cooking spray. Bake for 40 minutes, flipping halfway through. The edges should be just turning golden brown.  Remove from the oven and let cool for 5 minutes.

For the soup:

Put ¼ cup of the broth in a medium saucepan and warm over medium heat. Add the onions and garlic salt and cook about 5 minutes until the onions are tender. If the onions get dry, add a little more broth. Add the remaining broth, crushed tomatoes, tomato paste and red wine vinegar to the pot. Cook for 15 minutes.

Serve the cauliflower bites with a side of tomato soup for a really warm and comforting meal.