You know how we develop funny myths about the foods we eat? Misperceptions or misguided ideas about what’s good for us or bad for us. One of the funny food myths I’ve carried for a long time, for no good reason, really, is that cauliflower is kind of a throw-away vegetable. I mean, it’s white. How good can it be for me, really?
Well, color me wrong! I’ve had to do a full about-face on this particular long-clinging myth. Turns out cauliflower is super good for us, packed with Vitamins C and K, just as a starting point. In fact, cauliflower is identified as being our 10th best source of Vitamin C! And once I figured out to cook cauliflower by sautéing or roasting or stir-frying, I realized it’s not just a flavorless mush. So….bring on the Big C!
You can also pretty easily find cauliflower in the beautiful heirloom colors of purple and orange, so if you’re like me and you have a hard time getting over the “white veggie” myth, then look for these more colorful siblings. I used a beautiful orange cauliflower for this soup.
This cauliflower soup recipe with curry and coconut is so easy to cook up for a week-night meal and it’s deliciously comforting on a rainy winter evening. The curry and coconut together with the cauliflower creates a deeply satisfying flavor that reminds me of warm blankets and a cozy fire. Add the caramelized onions and a sprinkle of cilantro, and you’ll find yourself going back for another ladleful when your bowl is empty.
From Splendid Table
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, diced
- 1 large head cauliflower, cut into 1-inch pieces
- 1/3 cup milk (almond, soy, cow’s, etc. will all work)
- 1 (14-ounce) can regular or light coconut milk
- 2 cups (or so) of broth (chicken or vegetable)
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon raw sugar (or other sweetener of choice)
- 1/4 teaspoon ground cinnamon
- Salt, to taste
- Caramelized onions, for serving
- 1/4 cup chopped fresh cilantro
- Heat the olive oil in a large soup pot over medium heat. When oil is hot, add diced onions and sauté until soft and transparent.
- Add all other ingredients except caramelized onions and fresh cilantro. If cauliflower is not completely covered by liquid, add more chicken broth until just covered.
- Bring to a low boil and simmer for 10 minutes or until cauliflower is nicely tender.
- While the cauliflower is cooking, start some onions caramelizing. They add a delicious depth of flavor to this soup.
- When cauliflower is tender, use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, then use a stand blender and blend in two batches. Place a towel over the top of the blender instead of the lid so that steam can release as the soup blends.
- Place back in pan and gently reheat, then keep on low heat until onions are fully caramelized.
- Ladle into bowls and put a dollop of caramelized onions in each bowl, then sprinkle with cilantro.