Tuesday, January 23, 2007

Cauliflower - Broccoli's Neglected Sibbling


If cauliflower could speak, it would probably say, in the words of the late Rodney Dangerfield, "I get no respect." Cauliflower never gets showcased in the produce department like broccoli, asparagus or artichokes. It always seems to be the last veggie chosen on crudité platters at parties. And if you ask most people if they like cauliflower, they'll say yes but not with the same enthusiasm as their other favorite veggies. What I think is that this neglected veggie is not given the love it needs to make its flavors shine. Following is a delicious soup recipe that makes cauliflower the hero. Give it a try. And remember, cauliflower is a good source of protein, thiamin, riboflavin, phosphorus and potassium, and a very good source of fiber, Vitamin C, Vitamin k and Vitamin B6. So you'll be doing your body good. Enjoy.

Cream of Cauliflower Soup with Leek and Asparagus
from Healthy Cooking, January 2007 (nice magazine I picked at Whole Foods)

Ingredients:
- 4 tsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 celery stalk, chopped
- 1 leek, sliced thin (white and light green part only)
- 4 cups chicken broth
- 1 head cauliflower, chopped (no stems)
- 1 small red potato, diced
- 1 tsp diced fresh rosemary
- 1 tsp dried thyme
- 1 cup milk
- 1/2 lb asparagus, cut into 1-inch pieces
- Salt and pepper to taste
- 1/4 cup chopped parsley - optional
- 2 - 3 chicken sausages (sliced into small pieces and browned on the stove) - optional (I added this to the recipe. It adds nice contrast in flavor and texture to the soup)

How to:
• Combine olive oil, onion, garlic, celery and leek in a large pot.
• Cook on medium for 5 to 6 minutes.
• Add broth, cauliflower, potato, rosemary and thyme.
• Bring to a boil, reduce heat and summer for about 40 minutes until cauliflower is very tender.
• Remove the cauliflower from the pot and puree (or if you have an immersion blender, just turn off the stove, and put your immersion blender right in the pot).
• If you removed the cauliflower, put it back in the pan. Either way, bring the soup to a boil.
• Add milk and asparagus and reduce to simmer.
• Cook for 15 minutes, remove and add salt, pepper and parsely to taste. Also add in the chicken sausage at this time.

Taste how great cauliflower can be. Mmmm!

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