Wednesday, March 10, 2010
"Cream" of cauliflower with turmeric
Mind you, I'll still drink wine. Because let's be honest: I don't think I can stay sane, pack and organize without a little help. But the food, I've decided, has to be healthy. And good for me. Hence this "cream" of cauliflower, that contains no cream at all. I invented it after having a long conversation about anti-cancer foods with my mom, who's reading a very interesting book on how to prevent it by eating the right things. Cauliflower, turmeric and black pepper are all ranking high in preventing cancer and I have to say, after taking a first spoonful of my new creation I was incredibly pleased with the result. It's great for you and it tastes amazing. What else could one want?
CREAM OF CAULIFLOWER WITH TURMERIC
2 pounds cauliflower florets
2 cups vegetable broth
Salt and pepper, to taste
2 tablespoons turmeric
1 1/2 cups plain natural yogurt
Place broth and cauliflower in a large pot and bring broth to a boil. Season with salt and pepper and sprinkle with turmeric. Reduce heat, cover and simmer for about 15 minutes, until florets are tender.
Puree with an immersion belnder. Stir in yogurt, adjust seasoning and enjoy hot or cold.