The humble cauliflower belongs to the cruciferous family of veggies (cousins with broccoli and kale). It contains carotenoids (naturally occurring pigments with health benefits), vitamins C, E and K, floate and minerals.
In addition, all cruciferous vegetables contain a substance known as glucosinolates which is a sulpher containing chemical. These chemicals are responsible for the aroma of the vegetables.
When you chew and digest cauliflower these glucosinolates get broken down to form active compounds in the body which have been extensively studied as potentially having anti-cancer qualities (this is being studied in relation to certain cancers and not yet proven though positive results have been seen in lung cancer and colorectal cancer patients - see www.cancer.gov).
Please do watch the incredible William Li Ted Talk (see my earlier blog) about research into the power of foods to combat cancer. It is AMAZING!
My husband complained that cauliflower is boring....until he tasted this:
3 table spoons of olive oil
1 white onion
1 stick of celery
1 cauliflower (green leaves stripped off)
half a cup of whole milk
half a teaspoon of ground nutmeg (optional)
a teaspoon of ground fenugreek seeds (optional)
salt and pepper to taste
Heat the oil in a soup pan on a high heat.
Chop the onions and celery into small cubes and add to the hot oil. Reduce the heat to low and cook for about 5 minutes. Do not let the onions and celery go brown as this will affect the colour of the soup which should be white.
chop the cauliflower and potato into small chunks and add to the celery and onion. Place a lid on the pan and leave to cook on a low heat for 30 minutes stirring occassionally to avoid sticking. If the contents start to stick or go brown, there is not enough oil or the heat is too high.
Add boiling water from the kettle to just cover the vegetables. Add the milk and the nutmeg, fenugreek and salt and pepper. Bring to the boil and then when boiling turn to a low heat again and cook for a further 10 minutes.
Take the pan off the heat and liquidise the mixture with a hand blender until completely smooth.
Pour into serving bowls and add a teaspoon of truffle oil and a sprinkle of chopped fresh chives to garnish.
This a filling, high fibre soup with lots of health benefits. Enjoy x