Wellness Foundation

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Another member of the cruciferous family, cauliflower contains a powerful compound (sulforaphane) that has been shown to kill cancer stem cells. Cauliflower also helps to minimize inflammation and may boost both heart and brain health. Eating cauliflower is also a great way to get vitamin C, vitamin K, beta carotene, and many other important nutrients, while promoting healthy digestion and detoxification. The Green Thumb in Water Mill has a beautiful selection of cauliflower and other produce.

Creamy Cauliflower Soup

2 cups cauliflower, chopped
2 cups green split peas
8 cups low-sodium vegetable broth or water
2 carrots, chopped
1 onion, diced
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon garlic granules
1/2 teaspoon curry
1/2 teaspoon garam masala

In a large soup pot with a lid, bring the split peas and the vegetable broth or water to a boil. Then reduce heat to medium-low and continue to simmer for 1 hour, stirring occasionally. Using the water or vegetable broth, sauté the cauliflower, carrots, and onions—be sure to stir frequently, and continue until the onions become translucent. If the vegetables begin to stick, add more water or vegetable broth as needed. Add the spices and cook for a 3-4 more minutes, stirring frequently. Then, pour the veggies into the soup pot with the split peas and let simmer for 30 minutes or more—the longer the soup cooks, the creamier it will become.

Cauliflower Chickpea Kick

1 large head of cauliflower
2 cups cooked chickpeas
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon cayenne pepper (more or less depending on how spicy you like it)
Pinch of salt

Preheat the oven to 400°F. Combine cauliflower and chickpeas in a large bowl. In a separate, smaller bowl, mix together the olive oil, garlic powder, cumin, turmeric, cayenne and salt. Pour this mixture over the cauliflower and chickpeas, mixing everything together and making sure to completely coat all of the cauliflower and chickpeas. Once you're finished, spread the mixture (in a single layer) onto a baking sheet or in a Pyrex pan. Pop it into the oven for 30-35 minutes or until the cauliflower has browned. You can enjoy this dish on its own or serve it over rice, quinoa or salad.