Cauliflower it's what's for dinner

Cauliflower recipes are everywhere. It seems you can do more with it than you can with chicken; which is great because I'm not a huge fan of chicken. For most of my life I had the notion that cauliflower should be eaten raw and broccoli cooked. For the past couple years however, I've used it as a replacement for dairy in sauces, grilled like a steak, as a "burger" and this past week; spicy cauliflower soup.

This soup is definitely a keeper. Let's start with the fact that an entire medium head of cauliflower has about 150 calories, it's low in fat, has no cholesterol and it's relatively inexpensive, – can you say healthy!  Of course you can.

Spices

1 Tbsp. olive or coconut oil

2 medium yellow onions, diced

1 bay leaf

1 1/4 tsp. ground cumin

1 tsp. kosher salt

1 tsp. ground turmeric

1/2 tsp. ground coriander

1/8 tsp. ground cardamom

Dash of ground black pepper

Sprinkling of crushed red pepper flakes

4 garlic cloves, minced

Sustenance

4 1/2 cups vegetable broth

1 large head of cauliflower, roughly chopped to the same size

Finish

1 cup canned coconut milk

1 Tbsp. apple cider vinegar

In a large soup pot, heat the oil over medium temperature. Add all the spice ingredients, except for the garlic. Sauté, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and sauté another few minutes. 

Add the sustenance ingredients and bring to a boil over high heat. Reduce to a simmer and cook for about 15 minutes, until the cauliflower is fork tender. 

Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth. 

Return to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low, ensuring it doesn't boil. Serve with crusty French bread and a green salad.

Enjoy!