Roasted Cauliflower Soup

Cauliflower provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System.

While cauliflower is not a well-studied cruciferous vegetable from a health standpoint, you will find several dozen studies linking cauliflower-containing diets to cancer prevention, particularly with respect to the following types of cancer: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer. This connection between cauliflower and cancer prevention should not be surprising, since cauliflower provides special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body's detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system. Chronic imbalances in any of these three systems can increase risk of cancer, and when imbalances in all three systems occur simultaneously, the risk of cancer increases significantly.

Roasted cauliflower soup are delicious served as a side dish or on a platter with raw vegetables as easy appetizers to go with cocktails. You can drizzle a few drops of nut oil over the cooked cauliflower to enhance the flavor.

Ingredients
Garnish
45 ml (3 tbsp)  unsalted butter
125 ml (1/2 cup)  bread crumbs
30 ml (2 tbsp) flat-leaf parsley, finely chopped
Soup
1 cauliflower, in florets (approximately 700 g or 6 cups)
30 ml (2 tbsp) olive oil
750 ml (3 cups) chicken broth
250 ml (1 cup)  milk
1 bay leaf
3 garlic cloves, chopped
250 ml (1 cup) 35% cream
To taste freshly ground salt and pepper


Directions
To make the garnish, melt the butter in a small saucepan over medium heat. Swirl the pan as the butter foams and continue swirling until it begins to brown. Remove from heat and stir in the breadcrumbs and parsley. Set aside.
Preheat the oven to 210°C (425°F).
In a large bowl, toss the cauliflower with oil to coat. Spread on a parchment-lined baking sheet and roast in the oven for 15 minutes, then turn the florets over and roast another 15 minutes, or until golden brown.
In a large saucepan, combine the broth, milk, bay leaf, garlic cloves and roasted cauliflower. Bring to a boil, reduce heat and simmer, covered, for 30 minutes, or until cauliflower is very tender. Discard the bay leaf and puree the soup in batches in a blender until smooth. Return the soup to a clean saucepan, stir in the cream and reheat. Season with salt and pepper to taste.
Top each portion of soup with a spoonful of the garnish.