Cauliflower is a member of the cruciferous vegetables family. Cruciferous vegetables are an excellent source of natural antioxidants due to their high levels of various phytochemicals, as well as good suppliers of essential vitamins, carotenoids, fiber, soluble sugars, minerals and phenolic compounds.cauliflower is also a good source of vitamin K. Vitamin K is a fat-soluble vitamin, meaning it is absorbed in the intestines along with fat, so this is one reason why eating cauliflower — along with a source of healthy fat — is important.
Total Time (Minutes): 30
Cauliflower 1 large, outer leaves removed
Oil 2 tbsp
Onion 1, finely chopped
Garlic 2 cloves, thinly sliced
Garam masala 1 tbsp
Vegetable stock 1 litre
Yogurt 100 gm
Salt to taste
First Trim all of the florets from the cauliflower and cut into chunky pieces.
Heat the oil in a pan and cook the chopped cauliflower florets with the onion over a medium heat for 10 minutes, stirring regularly, until the cauliflower is deeply golden. Add garlic and cook for 2 minutes, then add garam masala powder and cook for 1 minute.
Pour in the vegetable stock and simmer for 20 minutes until the cauliflower is starting to break down. Stir through the yogurt, then use a hand blender to whizz until completely smooth.
Add Salt n Pepper to your taste.
Pour the soup into bowls and top up with yogurt and black pepper, if you like.