Beta-Carotene Boost

Aug
21

How pretty is this blazing orange bouquet of cauliflower? I didn’t think twice before grabbing it and conjuring up ways to devour it! Apparently it is a product of natural mutation from a crop field in Canada and with it’s rich colour, means that it is brimming full with Vitamin A (25% more to be exact, thanks Google).

One thing that always amuses me come winter, is the constant whirlpool of different designer diets that flurry around dinner tables, where carbs have been replaced with a pulpy pile of mashed cauliflower and protein intake boiled and doubled. Bizarre. None so bizarre however as the much talked about, mixed reviewed, Tim Noakes’ Diet. I can count past my fingers how many friends have purchased the book, all the finicky ingredients – conscientiously plowed through meal after meal (despite feeling sick afterwards from the copious fat intake) and rejoiced in the loss of one or two kilograms. It works!

Fast forward one month, give or take, and the book is shelved. It seems to me, it just isn’t a sustainable way to eat and live your life.  Sure, salute your greens, raw nuts, cut down on the carbs and processed sugar – but for the love of all things, eat what makes you feel good, and this Orange Cauliflower soup does just that.

Orange Cauliflower Soup

Ingredients

1 large Cauliflower
2 cloves Garlic, crushed
1 Brown Onion, finely diced
2 tsp Ground Cumin
1 tsp Ground Coriander
2 liters Vegetable Stock
200g Plain Bulgarian Yoghurt
Parmesan, freshly shaved
Salt & Pepper
Olive oil
Truffle Oil
Butter

Method

1. Fry onions in a large saucepan gently with some butter, olive oil, salt and pepper until they become soft and translucent. Add the garlic, and fry for a further minute.
2. Add the spices and stir. Fry them off for a few minutes.
3. Add the cauliflower, broken up into florets and fry them for about 2 minutes with all the onions and spices.
4. Pour in the vegetable stock, and put a lid over the saucepan. Simmer for about 10-12 minutes, or until the cauliflower is just cooked.
5. Remove from the heat and blitz in a food processor or blender. Alternatively, use a stick blender in the pan.
6. Stir in the yoghurt and drizzle some truffle oil, shaved parmesan and crushed pink peppercorns over the top. Serve.

 

4 comments

  1. Glenda says:

    Can’t wait to try this! Yum

  2. Valerie says:

    Looks devine girl will try it out!

  3. Sugarlow says:

    Delicious – just right for a chilly winter’s meal!

  4. Mika says:

    Yum! I like the addition of the truffle oil.

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