Caramalised Cauliflower Soup
A few years ago I went to a fancy restaurant with work. We were ordered the chefs choice menu, and the started was a caramelised cauliflower soup, not something I would normally order. I tried it, and decided straight away that I had to find a similar recipe and try it for myself. There is no way you would guess that it’s dairy free and totally healthy, it is so creamy and delicious. It is a regular now, so tasty! Bonus if it matters to you, it is low carb, and the addition of the vinegar, as well as making it delicious, helps with your blood sugar response.
Like broccoli, cauliflower is a member of the cruciferous family and has multiple health benefits. These include:
High in fiber: Cauliflower is a good source of dietary fiber, which is important for maintaining a healthy digestive system, supporting the growth of beneficial gut bacteria and promoting regular bowel movements. Adequate fiber intake can also aid in weight management by promoting feelings of fullness and reducing overeating.
Rich in vitamins and minerals: Cauliflower contains several essential vitamins and minerals. It is an excellent source of vitamin C, which supports immune function, collagen production, and acts as an antioxidant. Additionally, cauliflower provides vitamin K, which plays a role in blood clotting and bone health, as well as folate, which is important for cell growth and development.
Antioxidant properties: Cauliflower contains various antioxidants, including vitamin C, beta-carotene, and quercetin. These antioxidants help protect the body against oxidative stress and may reduce the risk of chronic diseases, such as heart disease and certain types of cancer.
Sulforaphane content: Like broccoli, cauliflower contains sulforaphane, a compound with potent anti-cancer properties. Sulforaphane has been shown to have protective effects against certain types of cancer by helping to inhibit the growth of cancer cells, promoting their self-destruction, and reducing inflammation.
Choline content: Cauliflower is a good source of choline, an essential nutrient that plays a role in brain development, metabolism, and liver function. Choline is particularly important for pregnant women as it contributes to fetal brain development.
Plus it can be used a multitude of ways in your diet. This way is delicious!
Ingredients
Cauliflower
1 head cauliflower
extra virgin olive oil
1/2 tsp ground nutmeg
salt & pepper
1/4 C Hazelnuts or almonds
Broth
2 tsp olive oil extra virgin
1 large onion
2 cloves garlic
3 C vegetable broth
1 tsp dried thyme
1 Tbsp apple cider vinegar
Method
Cut the cauliflower into florets and spread them on a lined baking tray. Drizzle with olive oil, sprinkle the fresh nutmeg, hazlenuts and a good pinch of salt and pepper and toss everything to coat. Bake on the middle rack for about 35-45 minutes at 180 degrees, tossing the cauliflower halfway through, until they are fully roasted and you see brown edges. Approximately 10-20 minutes (or more). Remove to cool.
While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the onion and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme and vinegar and warm through.
When the cauliflower is cool to touch, add it and the broth mixture to a food processor or blender and process until smooth. Add salt and pepper to taste. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.
Serve each portion with a few croutons, and shaved parmesan, if desired, or some more hazelnuts or almonds.
This freezes well.
