As the nor'easter is approaching I plan on making soup today. I love cauliflower. It originated in the Mediterranean's northeast. Cauliflower is a member of the cruciferous or Brassicaceae family of vegetables. I enjoy preparing cauliflower in soups, as crudités with a great dip, as fritters for a snack, and roasted with other cruciferous and root vegetables.
Directions
- Preheat oven to 400°F (200°C).
- Toss cauliflower, shallots and the unpeeled garlic cloves with olive oil.
- Roast in the oven for 15–20 minutes, until slightly golden.
- Squeeze the softened garlic out of its skins. Place the roasted cauliflower, garlic and shallots into a pot with the bay leaf, broth and water.
- Cover and simmer on medium heat for a few minutes, just until cauliflower is tender.
- Discard bay leaf. Let cool a bit.
- Purée soup.
- Add half and half, and salt and pepper to taste.
- Heat to desired temperature.
- Garnish with fresh thyme leaves.
℞ M.D. Notes
- Cauliflower is an excellent source of the antioxidant vitamin C. It is also a good source of fiber and vitamin K. Vitamin K supports bone and blood health.
- If you are looking to increase calories, substitute the same amount of heavy cream for the fat-free half and half or skim milk.
- This soup is a wonderful snack on days during chemotherapy.
- Puréed soup is very soothing for a sore mouth. Adjust the temperature for comfortable sipping.
- It may also be helpful for symptoms of constipation.
- According to the AICR second expert report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, cruciferous vegetables probably protect against some types of cancers.
- Garlic is an excellent source of vitamin B6 and the mineral manganese.
- Garlic is recognized as having anti-inflammatory properties.
