The holiday whirlwind has finally passed, and life is gradually getting back to normal. Whatever normal might be.
Most of us are spent—in more ways than one. January is a time to ease off the frantic social circuit and reflect upon the things that matter most. Festive restaurant meals with friends are now replaced by cozy dinners at home.
Instead of loading up on extravagant purchases, we get back to basics. Throughout the seasons the Saturday farmers’ market remains a constant, always there to provide fresh and healthy foods to see us through the coming week. The relaxed shopping experience at the market is perfectly in step with these reflective times. There may not be the kaleidoscope of colors we see during other times of the year, but there are still plenty of opportunities to pamper your body and feed your soul.
When locally grown and picked at the peak of perfection, produce we might normally take for granted warrants special attention. Dozens of varieties of crunchy apples, pears, and juicy citrus fruits are a healthy way to satisfy the sweet tooth most of us have nurtured over the past couple of months. Now is the ideal time to explore the best of farm-fresh spinach, Asian greens, numerous varieties of lettuce, broccoli and cauliflower, Brussels sprouts, parsnips, and winter squash.
Once scorned by children of all ages, cauliflower is now considered one of the sexy vegetables. Who knew?
No longer faced with the old, tough heads of strong-flavored cauliflower that so many of us grew up on, we have learned to appreciate its mild—dare I say, sweet—flavor that makes it so versatile and the perfect backdrop for a wide range of spices and aromatics. Dieters snack guilt-free on raw cauliflower florets; and count on creamy cooked cauliflower as a reasonable substitute for starches like rice and mashed potatoes; and the star element of everything from pizza crust to risotto.
This month, celebrate the simple life with a luxurious soup made from economical cauliflower. Paired with a crisp green salad and a crusty loaf of artisan bread, 2019 will be off to a delicious start.
Heads Up on Cauliflower
Like broccoli, cabbage, and kale, cauliflower is a member of the healthful cruciferous family.
Select heads that are firm and compact; and in the case of cauliflower, size doesn’t matter. Look for leaves that are bright green, and not wilted.
Yellow spots on the florets are perfectly safe to eat; they simply indicate a bit of “sunburn”—when the outer green leaves did not completely cover the florets from sunlight during the growing period. Brown or grayish spots indicate mold, and should just be cut away before cooking.
Traditionally white to pale yellow in color, it is now not uncommon to see purple or deep-gold-to-orange varieties. There is also the lime green Romanesco variety, with conical, spiral florets that look like cauliflower from outer space. Despite their different appearances, all boast a similar flavor profile.
Cauliflower is low in calories and carbohydrates; high in antioxidants; an excellent source of Vitamin C, Vitamin K, and dietary fiber.
Cauliflower is nothing but cabbage with a college education. ~ Mark Twain
CREAMY CAULIFLOWER SOUP
1 medium head cauliflower (about 2 pounds)
2 tablespoons California olive oil
1 onion, chopped
1 garlic clove, minced
4 cups low-salt chicken or vegetable broth
1 cup heavy (whipping) cream
Fine sea salt
1/2 teaspoon smoked paprika
2 teaspoons fresh lemon juice
1/2 cup freshly grated dry Jack, Asiago, or parmesan cheese, plus extra for serving
Optional garnish (see below)
- Trim away and discard the outer leaves and stem from the head of cauliflower. Place stem-side up on a cutting board. Use a small, sharp knife to cut the florets off of the central stem. Chop the florets into 1-inch pieces for faster cooking.
- Heat the oil in a soup pot or other large pot over medium heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Stir in the garlic and cook until fragrant, 30 seconds to 1 minute.
- Stir in the cauliflower; then pour in the chicken broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and cook, covered, until the cauliflower is very tender when pierced with the tip of a sharp knife, 10 to 15 minutes.
- Using an immersion blender, puree the soup until smooth. (Alternatively, let cool at least 10 minutes; then, working in batches, puree in a blender. Return the pureed soup to the soup pot.)
- Stir in the cream, 1/2 teaspoon salt, and the paprika. Cook over medium heat, stirring occasionally, until heated through, about 5 minutes. Stir in the lemon juice and cheese. Taste, adding more salt if needed. Serves 4 to 6. Garnish as desired, and pass additional cheese at the table.
Cook’s Tips
Each bowl of soup can be garnished with anything as simple as a few chopped chives; a drizzle of olive oil; or a light sprinkling of smoked paprika. But since creamy soups benefit from a bit of crunch, consider topping with crisp, crumbled bacon to play off the smokiness of the paprika; or maybe a few cheesy croutons.
Naturally creamy cauliflower gives body to the soup, so reduce or omit the cream if you prefer. Add more broth to reach the desired consistency, or substitute half-and-half, whole or low-fat milk, or unsweetened coconut milk.
The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well!
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