Curry Cauliflower Soup

Name: Curry Cauliflower Soup
Yield: serves 6
Ingredients: 1 head cauliflower, cut into florets; 3 tablespoons extra-virgin olive oil; Sea salt; 1 cup finely diced yellow onion; 2 carrots, peeled and diced small; 1 cup finely diced celery; 1 teaspoon curry powder; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/8 teaspoon ground cinnamon; 6 cups Magic Mineral Broth (page 54); Apricot Pear Chutney (page 175), for garnish

December 9, 2011

Cauliflower is a wonderful vegetable that’s full of excellent cancer-fighting enzymes, yet it’s sorely in need of a PR campaign. That’s because most people steam cauliflower, which makes the kitchen smell like a stink bomb detonated. Either that or, like my dad, they eat cauliflower raw and tasteless as crudités (in his case, dipped in Russian dressing). The secret is to roast cauliflower. Not only does this avoid the sulfur smell, it also produces an unbelievably sweet flavor.

Recipe notes

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