When I do my food prep for the week, I keep soups in mind, roasting veggies for just that purpose. Cauliflower regularly makes the cut, often getting thrown in to the soup pot later in the week. I tend to stick with lighter broth-based soups. But sometimes I find myself craving a heavier, creamier soup. Roasted cauliflower is perfect for that. And with only 6 ingredients, what’s not to love?
Cauliflower’s Best Kept Secrets
For such a humble looking vegetable, cauliflower delivers quite a powerful nutritional punch – and its inherent health-enhancing qualities are starting to get noticed. Cauliflower has become the darling of the cruciferous family in recent years, taking a leading role in several studies looking at the before-unknown health benefits of a cauliflower-containing diet. It is rich in vitamins and minerals as well as valuable phytonutrients, making it a deliciously popular addition to our dinner table (or lunch box).
Antioxidant: Very rarely does one think of cauliflower when thinking about Vitamin C. But it’s in there. Lots of it, actually. There is also a hefty dose of manganese. Both have proven to be powerful antioxidants, protecting the body’s cells from free radical damage and ultimately lowering the risk of several types of cancer.
Anti-inflammatory: Full of Vitamin K, cauliflower acts as a natural anti-inflammatory. Combined with Omega-3, the nutritional makeup of cauliflower has been proven to minimize chronic inflammation, improve cardiovascular health and prevent inflammation-related diseases such as arthritis and heart disease.
Digestive Aid: In addition to all the valuable vitamins and minerals, cauliflower is also a wonderful source of dietary fiber. It has been proven to support gastrointestinal health, aiding in the digestive process by getting rid of any unnecessary substances.
Enjoy, be healthy and eat life whole.
4 cups Roasted Cauliflower
2 shallots, roughly chopped
1 tablespoon olive oil
4 cups vegetable or chicken broth
1/4 teaspoon red pepper flakes
2 cups heavy cream
- Begin roasting the cauliflower. When done roasting, remove from the oven and set aside.
- While the cauliflower is in the oven, heat the olive oil in a soup pot over medium heat. Add the shallots. Continue cooking, stirring often, until the shallots soften and begin to brown.
- Add the broth, cauliflower and red pepper flakes. Lower the heat to a simmer. Continue cooking until the cauliflower is tender, about 15 minutes. Remove from the heat.
- Puree the soup in a blender until you get a creamy consistency. You will most likely have to do this in batches to avoid overfilling the blender. Set aside each batch in a large bowl until you have finished.
- Return the the pureed cauliflower to the soup pot. Add the cream, stir well and warm over a medium heat until warmed through.