Is there a kid in this world that loves veggies, especially cauliflower? Rarely can you find such a fine sample, should I say…I remember I really hated it and could not even stand the smell of it! Every time I knew that my mom was planning to prepare cauliflower, I could almost cry, literally!
Nowadays, it is a totally different story for me! I can’t say that I prepare it as much as I would love to but I do enjoy some cauliflower recipes – the fact that it is not that often used in our family is thanks to my hubby who is still that little kid, resisting the thought of eating cauliflower!
It is my intention to make some changes at home about cauliflower. So, here are some fun facts about this cabbage family plant, to start with! Next to tackle together with you is to check out its origin, sorts, colors, and its nutritional value and eventually to slightly touch upon some potentially interesting family recipes. And above all, to share my favorite sensational soup recipe too! So, stay tuned, my dears, it will be “kitchen fun for everyone”!
Things to Know about Cauliflower
Being a cabbage variety, cauliflower (Latin, Brassica oleracea) originates from the North-Eastern Mediterranean region but in contemporary times it is spread world-wide. It is interesting to mention that its biggest producers are China, India and Spain (followed by Mexico and Italy).
There are several sorts of cauliflower, respectively: Asian, Italian and several North-Western European sorts and more than 100 of its varieties! Its literal name is “cabbage flower”, descending from the Latin word “caulis” for cabbage. And who would know that there are so many varieties in colors (the most usual is the white cauliflower color). Besides being white in color, cauliflowers can be orange, green and purple!
For those amongst us who are doing their best to think of their weight loss and proper eating, it is important to mention that cauliflower is low in calories (only 25 calories in 100 gr!) while it is very rich in fiber, vitamins B, C, K and magnesium.
It is better to steam or stir fry it rather than cook or boil it too long as you might lose all the important nutritional ingredients. Eating fresh cauliflowers in various salads is the best option for vitamin intake!
Soup It Time!
Surprisingly enough, if you surf the net, you will find an immense amount of cauliflower recipes: starting from cauliflower pasta, to cauliflower tortillas, cauliflower tabbouleh, cauliflower rice, cauliflower steak or even a cauliflower pizza!
However, what better way to prepare a cauliflower than to make a cauliflower soup – many a soup is to be made, if you are willing to explore the possibilities in your own kitchen; here are some cauliflower soups as my own creative examples that might interest you: Kale & Cauliflower Soup, Chicken & Cauliflower Soup, Creamy & Cheesy Cauliflower Soup, Broccoli & Cauliflower Soup, Sausage & Cauliflower Winter Soup.
My favorite soup in this list is actually the Creamy & Cheesy Cauliflower Soup and I want to share the soup recipe with you – I hope it will tickle your taste buds any time soon:
Creamy & Cheesy Cauliflower Soup Recipe
- 1 smaller cauliflower
- 1 smaller carrot
- 1-2 potatoes
- 1 bigger onion
- 1-2 green onions
- 1-2 garlic cloves
- 1 smaller red pepper (sweet)
- Spices (black pepper, ¼ of teaspoon of curry powder)
- 1-2 tablespoons of plain white flour
- 2-3 tablespoons of oil
- 1-2 tablespoons of bouillon powder or salt (own taste based)
- 250 ml of milk
- 750 ml of warm water
- 10-15 tablespoons of cooking cream
- 50 gr of grated cheese (any sort will do)
Preheat the oil in the pan while you have previously cleaned and cut you veggies – carrot, onion and potatoes ban be diced while the cauliflower can be divided into little flower stems (I use every part of the cauliflower, including the bigger stems and side leaves as they are equally nutritional and tasty).
Then put the diced veggies into the pan and stir for 5 minutes. Add the bouillon powder or salt (according to own taste, you might want to put less in case you are trying to avoid salt!). Add the spices too (freshly ground black pepper and curry powder).
Mix in the flour and stir quickly, and when the flour has been integrated with veggies, gently, while constantly stirring, start adding warm water in the vegetable mixture (it might happen that the consistency becomes a bit dry so you can add a bit more oil, this depends on the amount of veggies in the pan – it is important to avoid flour lumps).
When the water is in the pan and the veggies are stirred and spiced, you can gradually add the milk and let it all simmer slowly for 20-30 minutes, depending on how quickly the veggies are done (let them be a bit crunchy, if you like).
In the end, blend the veggies in your blender or with a stick blender (you can leave out some whole bits and pieces for decoration); after you have gotten a soup consistency, return the rest of the veggies together with the soup in the pan.
Add more spices if you need, and of course add the cooking cream and grated cheese (any sort of cheese is good, blue cheese too!). For some color and the crunchy and fresh taste, add to the soup extremely finely chopped garlic, green onions and fresh red pepper. You can then enjoy your sensational soup with your family and friends!