Mediterranean Mondays: Crema di Cavolfiore
We had a long and luxurious summer this year in Italy that lasted well until the beginning of October. It seemed like summer would never end…. But it is official now, the coats and scarves have come out and it is Autumn with a capital A. That’s ok though because it also means it is officially soup season.
I love the soups of autumn with all the late harvest veggies but my absolute favourite is Crema di Cavolfiore – Cream of Cauliflower. I think I love it so much because it gives me the satisfaction of eating a creamy yummy soup – without the cream! In addition to being low in fat, it is low in carbs but high in dietary fiber, folate and vitamin C. Plus it contains several phytochemicals, common in the cabbage family, that studies indicate are beneficial to your health, including protecting against some cancers.
So on this cold and rainy Mediterranean Monday, let’s make Cauliflower Soup.
1 big head of cauliflower, washed well and cut into florets
2 tbsp extra virgin olive oil
1 tbsp extra virgin olive oil
2 small onions thickly sliced
1 1/2 tsp curry powder
4 cups of water
2 cups of chicken or vegetable broth
fresh ground pepper
1. Preheat oven to 400°F (200°C). On a baking sheet, toss cauliflower with olive oil and sprinkle with salt. Spread out, and roast until florets turn a golden brown. About 25 minutes.
2. In a large soup pot, heat oil over medium heat and add onions, cooking until soft. About 5 minutes. Stir in curry powder, cauliflower, water and broth. Cover and bring to a boil. Uncover, lower heat and let simmer for at least 15 minutes or until the cauliflower is soft enough for blending.
3. Remove from heat. Using a submersion blender, puree the cauliflower soup broth until you reach the desired consistency. If you don’t have a submersion blender, transfer into a food processor or blender.
4. Ladle soup into bowls and dress with a large C shaped dollop of extra virgin olive oil and a pinch of fresh ground pepper.
The oil that I used to dress this soup is Il Palagio from Tuscany (those Tuscan love their soups!) but another medium fruity oil would work well too. Make sure it is fresh though – a stale oil on this soup would be a disaster.