One of my favorite things to cook with is cauliflower. It is so diverse and so easily transformed- you can roast it, mash it, puree it and even turn it into pizza crust. You can have it for dinner and for breakfast, you can make happy hour snacks with it or just eat it raw with some homemade guacamole. It’s extremely affordable and keeps really well in the fridge. It is a staple in my house and frankly, I don’t think cauliflower gets enough love and attention.
So when kale had its big holiday last week (National Kale Day) and the whole office was bringing their favorite kale dishes, I knew it was a perfect opportunity to get cauliflower into the spotlight as well.
This soup is anti-inflammatory, heart healthy and has lots of vitamins and nutrients especially vitamins B and K as well as Omega 3’s.
- 1 head of cauliflower
- 6 – 8 kale (Tuscan cabbage)
- 1 leek
- 2 garlic cloves
- 1 jalapeno (remove seeds for less spice)
- 1 tbsp coconut oil
- 1-2 tbsp natural truffle oil or olive oil
- 1 tbsp lemongrass paste
- 1 tsp ground mustard
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1 cup (250 ml) coconut milk
- 1/2 cup (125 ml) vegetable broth (optional- depending on desired consistency)
- 1/3 cup vegan Parmesan (optional)
- Sea salt and pepper, to taste
- Wash all produce well.
- Chop cauliflower into florets and set to the side.
- Heat coconut oil, garlic and leek in a pan and saute until leek becomes translucent.
- Lower heat and add coconut milk, cauliflower and spices.
- Simmer on low heat for 45 – 60 min (cauliflower should be fork tender).
- Put hot ingredients in blender with raw kale, jalapeno and truffle oil or olive oil.
- Blend until smooth (add veggie broth to create the consistency you prefer).
- Pour into bowls (sprinkle Parmesan on top for more richness) and enjoy.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
- Nutrition per serving:
- Saturated Fat11g
- Protein 3g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.