Cauliflower, it’s another one of those vegetables that sends people running in the other direction, with their noses turned up. Likely due to years of over boiling to the point of flavorless mush- I feel ya, I used to hate these ivory hued cruciferous vegetables myself. However, after learning to prepare them the right way, I quickly became a convert; and I am confident that I can convert even the most notorious cauliflower hater among us.
I believe it to be essential that healthy food taste delicious, in order to entice people to eat it; and therefore reap the benefits associated with consuming whole food. Cauliflower contains phytonutrients that activate and regulate detoxification enzymes within our bodies. By having these enzyme engaged and working properly, we help prevent toxin related damage that increases cellular risk of developing cancer.
Oxidative stress associated with aging is valiantly battled by Vitamin C and Manganese abundant in cauliflower; because they are two of the core antioxidants that we need to reduce unwanted oxidation. The bounty of Vitamin K, a hallmark of anti-inflammation, in this milky dynamo, gives cauliflower many cardio protective qualities essential for a healthy heart.
And cauliflower, not to be outdone, is an excellent choice for dieters; because for a 100 calorie serving, it boasts over 12 g of fiber. Fiber is essential to ensure smooth digestive sailing; and the fiber present in cauliflower serves to strengthen our stomach lining as well- it’s a double duty food.
But enough about the facts; let’s talk flavor!
For years cauliflower has been boiled to its grave; burying its reputation along with it. But cauliflower IS delicious. When it’s boiled, the fibers absorb the water and create a mushy, sponge like dining experience; but when lightly blanched and sautéed, cauliflower is dynamic. In this case, I wanted soup; so I made soup. The addition of baby potatoes serves to add a robust mouth feel that only potatoes can provide; and for those fussy cauliflower haters, this eponymous creation can then be easily passed off as potato soup.
Ahh delicious trickery!
Makes 4 servings
1 small Vidalia onion, sliced
10 oz. cauliflower, chopped
7 baby red potato, halved
1 tbsp olive oil
½ tsp salt
½ tsp pepper
4 cups vegetable stock
2 cups water
1/3 cup chives, chopped
Heat the oil in a large pot on medium high heat; add the onions and cook until fragrant, about 4 minutes. Add the chopped cauliflower and halved potatoes. Cook for 3 minutes, stirring often. Add salt, pepper, stock and water. Bring to a boil, and reduce to simmer; cook uncovered for 20 minutes, or until vegetable are tender. Remove from heat and add ¼ cup chives; reserving the remainder for garnish. In a food processor or with a hand blender, blend until completely smooth. Garnish with the remaining chives and serve hot.