Trim
cauliflower and cut into rough chunks (include stem). Peel the garlic and crush lightly.
Place cauliflower & garlic into a pot; add the stock
and water, plus salt and pepper.
Bring
to a simmer and allow to cook for about 15 minutes until the cauliflower is tender.Allow
to cool to room temp.
Tranfer
into a blender (you may want to do this in two batches) . Add the tahini, coconut milk, cayenne pepper, turmeric,
lime juice, and nutritional yeast.Blend until smooth. (Add a little more water if you find
that the consistency is too thick.) Add more salt & pepper if needed.
Reheat to serve, or it is also delicious chilled.
Topping Options:croutons, nuts (chopped),
toasted sesame seeds,chopped fresh herbs such as dill or cilantro.
Cauliflower ~ Mark Twain wrote that cauliflower
was “…nothing but cabbage with a college education.”Indeed, it is very
closely related to the cabbage (brassica) family;
however, cauliflower is a little more
refined as it contains less of the sulfurous compounds of it’s cabbage cousin.
Actually, cauliflower and broccoli are a variant
of cabbage in which the flowering phase of the plant is halted prematurely.This process makes
these vegetables richer in vitamins and minerals as the nutrients are concentrated in the stem below the buds.
Cruciferous vegetables contain both sulforaphane and isothiocyanate,
phytonutreints
which increase the ability of the liver to detoxify toxic substances from our bodies.
In addition to these healthful compounds, cauliflower also contains
high levels of vitamins C & K along with manganese, magnesium, and potassium.