Fresh facts: Cauliflower
Cauliflower’s peak season is September, which means we’re just getting the first batches of the season in winter. Along with vitamins C, K, beta-carotene, Cauliflower contains sulforaphane, a compound that’s been shown to kill cancer stem cells, which slows tumor growth.
When choosing a cauliflower, you want to avoid any that are spotted or dull coloured. You’re looking for a clean, white head surrounded by thick green leaves; which will mean the cauliflower will stay fresher longer.
Cauliflower tastes incredible with cheese. Here’s a simple recipe for roasted cauliflower and cheddar soup that’ll please the whole family.
Recipe: Cauliflower and cheddar soup
- 1 cauliflower roasted
- 2 tablespoons butter
- 1 onion diced
- 4 cups chicken broth
- 1 cup water
- 170g cheddar, grated
- 1/8 teaspoon cayenne pepper
- Salt & pepper
- Start by roasting the cauliflower for approximately 20 mins if cut into florets at 180°C.
- Melt butter and sauté onions (5 mins) in saucepan.
- Add the cauliflower, chicken broth and water.
- Bring to boil until the cauliflower is soft.
- Puree this in batches in a blender until it’s smooth.
- Return to the saucepan and add the cheese and cayenne pepper (add more water if necessary to thin out the soup).
- Heat until the cheese is melted and the soup is warm.
There you have it, a hearty cauliflower and cheddar soup.
Cauliflowers come in a range of colours, including orange, green and purple!
Last Reviewed: 24/02/2021