It's time to start focusing on the "flower" in "cauliflower"! This delicious cruciferous vegetable sometimes gets a bad rep - it's most common usage is either to be dowsed in a cheese sauce, or to be hidden amongst cheese and bread crumbs in a casserole.
But this is no way to treat a a vegetable that provides us with these nutrients:
(Source: http://whfoods.org/genpage.php?tname=foodspice&dbid=13)
"The World's Healthiest Foods" by G. Mateljan
Cauliflower is nutrient dense! It contains a large amount of sulforaphane and isothiocyantes, which help the liver to produce enzymes that neutralize toxic substances. It's rich in vitamin C, a powerful antioxidant. An easy equation is: cauliflower IN to the body = free radicals & toxins OUT of the body.
Another health benefit of cauliflower is that while it is nutrient rich, it low-calorie. Cauliflower steams in just 5 minutes, and can be added to mashed potatoes in order to lower the calories while increasing the fibre.
One of my favourite ways to cook cauliflower is in a soup. My "Cream of Cauliflower" soup creation is a little deceptive, because it doesn't actually contain any cream or fat! It is both low-fat and vegan. I must say, however, a big fan of healthy fats, and I usually drizzle some flax or Udo's Oil on top of my Cream of Cauliflower soup just prior to serving.
This recipe is designed to be very simple, using only the most basic of ingredients. If time allows, try adding in some asparagus, some sauteed onion or a left-over boiled potato or two for creaminess. The more time you have, the fancier you can get! My recipe, however, provides a quick and nutritious meal for when time is short but you don't want skimp on nutrition or flavour.
I recommend serving this soup with a simple salad loaded with nuts or seeds.
Here's my recipe! Enjoy!
Cream of Cauliflower Soup
(makes 3 - 4 servings)
2 - 3 heads medium-sized cauliflower
2 bouillon cubes (I like Harvest Sun, Yeast-Free Vegetable Cubes)
2-3 cups water
2-3 cloves garlic
2 bay leaves
parsley, finely chopped, as garnish (optional)
Flax, or Udo's Oil, as garnish (optional)
Chop cauliflower in florets and place in a pot with bouillon cubes, water, garlic, and bay leaves. (NB. Bouillon cubes and water can be substituted for 2 -3 cups of home-made soup stock).
Bring to a boil and boil for 5 min. Turn off heat and let cool slightly.
Remove bay leaves. Strain, and save extra liquid. Place cauliflower and garlic in blender. Puree, adding extra liquid as needed until desired consistency is achieved.
Dish into bowls. Add Flax or Udo's Oil, if desired, and garnish with parsley.
Enjoy!
