I remember this time last year in Vancouver the weather was so awful, the price of cauliflowers went sky high. To around CAD$8, I think, and such was the event the Huffington Post declared the cauliflower to be a new luxury in Canada. Then when the price finally did come down, I greedily stocked up, then riced and froze bags of my loot just in case this travesty should happen again before Spring came.
It set me thinking though. Where would we paleo types be without the not so humble cauliflower? It is, indeed, one of the more versatile of vegetables after all, with its ability to morph into a substitute for so many things – say, mashed potatoes for one meal, basmati rice at another. It could be couscous if that’s your thing, or even a base for your paleo pizza. You only need do a quick internet search to find a load more uses.
But don’t forget that this chameleon-like cruciferous makes a mind-blowingly delicious soup, particularly true if you roast those florets beforehand which brings out a wholesome, rustic flavour. Cloves of garlic, hot and sticky from the oven add an earthy sweetness to your bowl, ensuring you will savour every single mouthful and vow to make cauli soup for the rest of the winter.
roasted cauliflower soup with crispy prosciutto and gingered thyme oil
I am loving eating soups at the moment and this one is no exception. The minuscule sprinkling of ginger on the cauli before roasting doesn’t really impart a gingery flavour, it is there to give the soup the merest hint of heat. The flavoured oil, on the other hand, gives a very nice little kick. There’s nothing to stop you making up the oil well in advance, even days before, and you’ll find there’s enough for another day too.
This recipe is featured on Autoimmune-Wellness blog so hop over here to check it out!