Also, it is one of the only ways I can get my kids to eat cauliflower. It is quick and easy to make, and tastes creamy and delicious. Making a smooth and velvety consistency is the key with the recipe. This recipe is Mark Bittman’s version from his Kitchen Express cookbook. I have made some changes to his version.
Cut a cauliflower into small florets, and saute in about 2 tablespoons of butter for several minutes. Add 4 cups of chicken or vegetable broth and simmer for 10 minutes until tender. Blend the cauliflower and chicken broth in batches or with an immersion blender until smooth. Add a cup to 1 1/2 cups of milk-your choice whole, low fat, 1/2 and 1/2. The low fat milk milk will make the soup less rich, the 1/2 and 1/2 will make it more rich. Season with salt and pepper, and drizzle olive oil on top, garnish with chopped chives.
Cauliflower is in the cruciferous family of vegetables with brussel sprouts, collard greens and broccoli. It is loaded of vitamins including tons of vitamin C which makes it a strong antioxidant food. It has a good amount of sulfur which makes it a natural liver detoxifier. The antioxidants help with phase 1 of liver detox, and the sulfur is used in phase 2. It has 12 grams of fiber per 100 calories (which is a lot) which supports digestion.