Cauliflower is so underappreciated! Leafy greens get all of the play, potatoes all of the notoriety and asparagus is clearly an aphrodisiac.

But what about this cruciferous beauty? She comes in several stunning colors, is readily available and ridiculously healthy.

What are you waiting for? Grab a head, cook her up and have some fun!

If you need some inspiration, check out this delicious recipe for cauliflower and red bell pepper soup. Low in calories—but who’s counting?—and ridiculously rich in vitamin C and other anti-aging antioxidants.

The inspiration for this recipe came from team member Lauren, who says her family loves it! Maybe a sneaky way to get veg into your family?

INGREDIENTS

1 tablespoon olive oil

1 small shallot, diced

1 red bell pepper, chopped

1 clove garlic, minced

2 cups chopped cauliflower

1 potato, chopped

2 cups vegetable stock

1 cup unsweetened, non-dairy milk (I use homemade cashew milk)

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon coriander

1/4 teaspoon cumin

Pinch red chili flakes, optional

Freshly ground black pepper

INSTRUCTIONS

In a medium soup pot, sauté shallot, red pepper and garlic in olive oil until pepper is softened, about 8-10 minutes.
Add potato, cauliflower, vegetable stock, non-dairy milk, bay leaf, salt, coriander, cumin, and red chili flakes.
Gently bring to a boil and simmer for 10-15 until veggies are softened.
Remove from heat, remove bay leaf, and partially blend with an immersion blender. If you don’t have an immersion blender, blend some of the soup with a regular blender or use a potato masher for a chunkier soup.
Serve hot with freshly ground black pepper.