Along with broccoli and other cruciferous veggies, cauliflower and brussel sprouts are in the Brassica plant family and are widely known for containing high levels of disease fighting antioxidants called sulphoraphanes – this group of antioxidants has been seen to inhibit the growth of cancer. Think about THAT the next time you turn your snout up at these guys.
This recipe is inspired by chef Tyler Florence, who combines cauliflower with brussel sprouts to make a creamy and heart warming soup for those bloody cold nights.
Colleen made this one and I stood by to call out ingredients and directions, and to take pictures of course. We left out the salmon roe and instead used capers. I don’t know about you, but salmon roe isn’t exactly lying around our kitchen.
Florence explains that any vegetables can be used in place of the cauliflower here making it quite the versatile soup.
This healthier version of Tyler Florence’s Cauliflower Soup swaps out whole milk for 1%, reducing this dish by about 300 calories. Cooked cauliflower lends its own creaminess so you won’t even miss the whole milk.
Makes ~4 quarts soup
2 small heads cauliflower, chopped into small peices
1 cup Brussels sprout leaves
1 small white onion, chopped
6 cloves garlic, minced
6 cups Organic 1% milk
hearty dashes of dried thyme and oregano
1-2 TBS olive oil
Salt and Pepper to taste
Capers and extra brussel leaves to garnish
Heat olive oil in a large stock pot and saute the cauliflower, onion, brussels sprouts and garlic. Season with salt and pepper, and cook until soft.
Add the milk and spices and slowly bring to a boil. Turn the heat down and simmer for about 20 minutes.
Using a conventional blender or an immersion blender, puree the soup.
Ladle soup into bowls and top with extra brussel sprout leaves.
Cauliflower is so underrated – when cooked properly, it lends a creamy texture and buttery sweet flavor. Try some of these other recipes one night this week: