You have to feel sorry for the poor Cauliflower. Since it’s not quite as eye appealing as the red, green and yellow vegetables everyone knows are good for eye health, as well as cancer prevention, heart health, preventing colds and even promoting better skin health, we sometimes don’t think of it as one of the healthiest vegetables around.
The truth is, it’s packed with both vitamins and minerals, including more than three-quarters of Vitamin C you should have every day, a good portion of Vitamin K which also helps bone health and lots of B vitamins, potassium, phosphorus and some more minerals. Have it raw, steamed or in a great soup now that fall is approaching and soups will be on the menu more often.
It’s the sulforaphane in cauliflower that makes it beneficial for eyes, particularly the retinal tissue. That means it may help reduce the risk of cataracts and macular degeneration, to name just a couple.
Here’s a great Cauliflower Soup Recipe with Goat Cheese. Makes enough for more than one meal, refrigerate it for up to four or five days for the same great taste on another day.
Cauliflower Soup with Herbed Goat Cheese
2 ½ lb. head of cauliflower, cored
1 leek, using only the white and light green parts, chopped
1 large garlic clove, minced
1 large baking potato, peeled and cut into 1” pieces.
1 Cup white wine
4 Cups chicken stock
3-4 springs of thyme, plus 1 teaspoon chopped leaves
6 oz brussel sprouts, trimmed and separated into leaves, optional
4 oz, goat cheese, crumbled
2 Tbls. Chiv es
¼ Cup heavy or half and half cream
About 4-6 Tbls. Olive oil (EVOO is best)
Preheat Oven to 375 degrees.
Cut about ¼ cauliflower into ½ florets, and chop the rest.
Heat 2 tablespoons of olive oil in saucepan, add leek, garlic and cook over moderate heat until softened, stirring occasionally for about 5 minutes. Stir in potato and chopped cauliflower add wine and cook over high heat until reduced by half, about 4 minutes.
Add stock and those springs of thyme, tied if you’re a professional and want to take the extra step, bring to a boil then reduce heat to moderate. Then simmer, stirring occasionally until the veggies are tender. Might take a half hour. Remove the springs of thyme.
Separate the cauliflower florets and Brussel sprout leaves if including them, and toss each with another tablespoon of olive oil. Roast them for about 15 minutes, stirring once or twice, until they’re browned and tender.
Puree the soup in a blender, return to saucepan and stir in cream. Rewarm over medium heat, add water or wine if it’s too thick and season with salt and pepper to your taste.
Put in bowls, top with roasted sprouts and florets and sprinkle the top with the herbed goat cheese.
Sounds delicious! Perfect fall dinner
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