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


  1. Start by roasting the cauliflower for approximately 20 mins if cut into florets at 180°C.
  2. Melt butter and sauté onions (5 mins) in saucepan.
  3. Add the cauliflower, chicken broth and water.
  4. Bring to boil until the cauliflower is soft.
  5. Puree this in batches in a blender until it’s smooth.
  6. Return to the saucepan and add the cheese and cayenne pepper (add more water if necessary to thin out the soup).
  7. Heat until the cheese is melted and the soup is warm.

There you have it, a hearty cauliflower and cheddar soup.

Fun fact

Cauliflowers come in a range of colours, including orange, green and purple!

Last Reviewed: 24/02/2021


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