Cauliflower Soup-roasted

By pattie_d

Food as MedicineSM Tip:

Cauliflower helps lower "lousy" LDL cholesterol in two ways. First, it's an excellent source of fiber which sweeps away LDL. And second, cauliflower contains IC3 a phytonutrient that helps lower the liver's production of one of the main carriers of bad cholesterol by over 50 percent.

Culinary Taste Tip:
Add the spice turmeric to the cauliflower while it bakes. It adds flavorful depth and helps improve osteoarthritis pain.

Culinary Technique Tip:
Do not wash fresh cauliflower prior to storing. Keep in the refrigerator, with stem side down. Store in a perforated plastic or brown bag or loosely wrap to avoid accumulation of moisture which speeds deterioration.

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Calories: 184 per serving (41% from fat)
ChefMD® Ingredient: Cauliflower



* Note: take the round feed tube out of the top of the blender so that when blending hot liquid, steam does not build. Hold a thick towel over the top while blending to prevent the hot liquid from spurting out.

Substitutions:
Chive flowers may replace the chopped chives.

Nutritional Analysis:
Total fat (g): 8.73. Fat calories (kc): 75.56. Cholesterol (mg): 0. Trans fatty acids (g): 0. Saturated fat (g): 1.15. Polyunsaturated fat (g): 1.46. Monounsaturated fat (g): 5.14. Fiber (g): 4.77. Carbohydrates (g): 15.9. Sugars (g): 6.94. Protein (g): 12.48. Sodium (mg): 592.19. Calcium (mg) 114.17.

Ingredients

• 1 large yellow onion, chopped
• 2 tablespoons extra virgin olive oil, divided
• 21/2 cups vegetable broth, such as Imagine brand
• 1 head cauliflower, cut into small florets or chunks
• 21/2 teaspoons ground cumin, divided
• 1 teaspoon dry mustard
• 1/2 teaspoon turmeric
• 1/4 teaspoon coarse sea salt or kosher salt
• 16 ounces extra firm tofu, cut into small chunks
• 1/4 cup chopped chives
• 2 teaspoons shredded lemon peel (optional)

Preparation

Step 1

Heat oven to 400°F. Sauté onion in 1 tablespoon of the oil in a large saucepan over medium heat 5 minutes. Add broth; simmer 10 minutes or until onion is tender. Remove from heat; let cool while roasting cauliflower.

Meanwhile, place cauliflower on a rimmed baking sheet. Drizzle remaining 1 tablespoon oil over cauliflower. Combine 2 teaspoons of the cumin, mustard, turmeric and salt; sprinkle over cauliflower. Toss well and spread into a single layer. Roast 20 minutes or until cauliflower is tender.

Add half of the broth mixture and half of the roast cauliflower to blender container. Cover*; blend until smooth. Return to same saucepan. Repeat with remaining broth mixture and roast cauliflower. Heat through over medium-high heat. Sprinkle remaining 1/2 teaspoon ground cumin over tofu; stir into soup and heat through. Ladle into shallow bowls; top with chives, and, if desired, lemon peel.