It鈥檚 one of those vegetables that is often overlooked, its hard, pale, tightly coiled flowers passed over for its green, frilly cousin, broccoli, but cauliflower is an incredibly versatile, healthy and hearty vegetable.
听
Today, having just returned from the island and having nothing but a few sorry veggies 鈥� including a head of this cruciferous veg 鈥� in the fridge, I managed to pull together a thick, chowder-like vegetarian soup that is substantial enough for dinner when paired with French bread or flaky biscuits.
听
Simply saut茅 a roughly chopped onion in a spoonful of butter until creamy, add a few diced cloves of garlic, and throw in a head of sliced cauliflower (I also added a few diced potatoes that were sprouting in my cupboard). After a few minutes of rolling around in the soup pot, cover the mix with a few cups of chicken (or vegetable) stock and simmer until tender, about 15 minutes, before blending with an immersion blender. Add cup or two of milk or milk substitute to cream it up, plus a dash of nutmeg before serving, and you鈥檒l have a big batch of soup that no one will push away.
听
Eating cauliflower raw and dipped in a yogurt-based sauce is a nice way to get the most of its nutrients, such as vitamins C, K and B6, as well as choline, folate and panothenic acid (and a number of other things too long to list here), but it鈥檚 also delicious when roasted, which brings out its richness. There鈥檚 no need to use much added flavour thanks to its own natural nuttiness, so toss a head of diced cauliflower florets in some oil (coconut, olive or whatever you prefer), sprinkle lightly with salt and pepper and spread on a baking sheet. For a little extra pizzazz, throw in some garlic and/or lemon juice. Bake at 400F for 25 minutes or so, until the edges are starting to brown and the biggest florets are fork tender. Serve as a side dish, or just place in a bowl and put within reach of your family and they鈥檒l eat them the same way they鈥檇 devour Doritos.
听
I鈥檝e just started playing around with cauliflower in desserts, and its neutrality really works in sweet breads and brownies. Start by pureeing raw cauliflower in a blender or food processer with a little vanilla almond or soy milk until you have a smooth, thick liquid. Use in place of milk in any of your favourite baking recipes and voil脿 鈥� a little extra goodness and a well deserved pat on your healthy-self back.
