Cauliflower is really good for you…it’s a cruciferous vegetable, like its cousins kale and broccoli. It’s packed with fiber – over 9 grams in every 100 calories – so it’s helpful for your digestive system. And not to get too technical, but research investigating inflammation related health issues have found that vitamin K, and glucosinolates / isothiocyanates in cruciferous vegetables, could provide benefits by reducing inflammation in the body.
Cauliflower is also very versatile, and you can eat it raw (the little florette makes it perfect for dipping) or it can be made into hummus, pizza crust, soup or roasted/sauted by itself – there are so many opportunities for fitting cauliflower into your diet. Check out our pinterest page for recipes using cauliflower! Its fairly neutral taste makes it a great option for mixing with different spices to completely change its taste. For example, you can actually turn cauliflower into an anti-inflammatory approved “rice” and depending on the seasonings you choose, you can add an Asian seasoning mix to make it taste like it is coming from your favorite Chinese restaurant, or you can add cinnamon or stevia for a sweeter option. Whatever way you like cauliflower, it’s certainly not your garden variety “flower”.
Buffalo Chicken Soup
- 2 ¼ lbs chicken breast cooked and shredded
- 2 Tbsp olive oil
- ⅓ lbs yellow onion diced
- ⅔ lbs celery diced
- 2 lbs cauliflower chopped
- 12 oz coconut milk
- 4 ½ cups chicken broth
- ½ cup Frank’s RedHot sauce or to taste
- 1 tsp garlic minced
- 1 tsp salt
- 1 tsp pepper
- ¼ tsp dry dill
- 2 Tbsp cilantro
- Green onion chopped for garnish
- Heat olive oil over medium heat in a medium skillet. Add celery and onion and cook until onion is translucent.
- Meanwhile, steam cauliflower until softened. Add to a blender and blend to a chunky smooth consistency.
- In a soup pot, combine chicken, cauliflower, onion & celery, coconut milk, chicken broth, hot sauce, garlic, salt, pepper, dill and cilantro. Cook over medium heat until soup boils, stirring periodically.
- Reduce heat, cover and simmer for 30 minutes.
- Serve hot, garnished with green onion.
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