For those who think they don’t like cauliflower, here are a few reasons to reconsider:
- In terms of nutritional value, dietary properties, and taste, cauliflower surpasses all other types of cabbage. Its biochemical composition makes it an essential food product, rich in vitamins C, B1, B2, B6, PP, and A. The florets contain sodium, potassium (a lot of it — great for the heart!), calcium, magnesium, phosphorus, iron, folic acid, and even plant-based protein.
- Its dietary fiber supports gut microbiota. Compared to white cabbage, cauliflower has less coarse fiber, making it easier to digest and less irritating to the stomach lining.
- It’s very low in calories — about 30 kcal per 100 g (for those who care). For example, you can make cauliflower purée instead of mashed potatoes for a light but satisfying side dish without losing out on taste.
- Wikipedia claims that “boiling cauliflower in mineral water makes it especially delicious” — who’s willing to test that?)
Regardless of all the nutritional benefits, this soup is delicate and creamy, yet incredibly light and low in calories. The flavor is up to you: add dried mushrooms, thyme, a touch of cream, or, as in my case, saffron — for a golden hue and a velvety winter taste.
- 3-4 tbsp. olive oil
- 1 leek (white part)
- 1 garlic clove
- a pinch of chili flakes
- 1 medium or large head of cauliflower
- about 1 liter of water
- juice of ½ lemon
- a small pinch of dried thyme
- salt
- a pinch of saffron threads
Peel and chop the leek (using only the white to pale green part) and garlic. Cut the cauliflower into small florets, and finely chop the tender parts of the stem.
In a medium pot, heat the olive oil. Add the leek, garlic, and chili flakes, cooking until fragrant and lightly golden. Meanwhile, bring water to a boil. Pour the boiling water over the sautéed vegetables, season with salt, bring to a boil again, then reduce the heat. Simmer for about 20 minutes, until all the vegetables are soft.
Remove about ⅓ of the cooking liquid and set it aside — you may need it to adjust the soup’s consistency later.
In 50 ml of boiling water, steep the saffron threads for 30–60 seconds, then pour the infused orange liquid into the soup. Let the soup cool slightly, then blend with an immersion blender until smooth. Add the lemon juice and salt, blending again. If needed, add some of the reserved broth to adjust the texture.
Serve with microgreens, toasted almond flakes, or flaxseeds, drizzled with extra virgin olive oil.
Peel and chop the leek (using only the white to pale green part) and garlic. Cut the cauliflower into small florets, and finely chop the tender parts of the stem.
In a medium pot, heat the olive oil. Add the leek, garlic, and chili flakes, cooking until fragrant and lightly golden. Meanwhile, bring water to a boil. Pour the boiling water over the sautéed vegetables, season with salt, bring to a boil again, then reduce the heat. Simmer for about 20 minutes, until all the vegetables are soft.
Remove about ⅓ of the cooking liquid and set it aside — you may need it to adjust the soup’s consistency later.
In 50 ml of boiling water, steep the saffron threads for 30–60 seconds, then pour the infused orange liquid into the soup. Let the soup cool slightly, then blend with an immersion blender until smooth. Add the lemon juice and salt, blending again. If needed, add some of the reserved broth to adjust the texture.
Serve with microgreens, toasted almond flakes, or flaxseeds, drizzled with extra virgin olive oil.
