Cauliflower is a lovely cruciferous vegetable. One of the reasons why it is so lovely is that it doesn't have a very strong flavor. Therefore, you can really jazz it up! Kung Pao style!
Cruciferous vegetables contain glucosinolates, which during breakdown produce substances that may reduce the risk of certain cancers. This group of veggies also includes arugula, cabbage, broccoli, kale, Brussels sprouts, and radishes. And of course, they also contain lots of fiber and antioxidants, too.
Kung Pao Cauliflower Soup
1 Tbsp sesame oil
1 small white onion, chopped
2 cloves garlic, pressed and finely minced
1 Tbsp dried red chiles, diced finely
1/4 tsp red pepper flakes
2 tsp soy sauce
1 Tbsp rice vinegar
1 Tbsp white wine vinegar
1 tsp brown sugar
4 cups vegetable broth
1 1/2 Tbsp creamy peanut butter
3 Tbsp red chile garlic sauce
1 large head of cauliflower, cut into 2" chunks (leaves and larger stem removed)
Dash cayenne pepper
Fresh ground black pepper
2 green onions, sliced thin (for garnish)
In a large soup pot, heat sesame oil over medium- high heat. Add onions and garlic and saute until tender. Add dried chiles and red pepper flakes and continue to saute for one minute. Add soy sauce, vinegars, and brown sugar and stir to combine. Add vegetable broth and bring to a boil.
When broth is boiling, whisk in peanut butter and chile garlic sauce. Place cauliflower chunks into boiling broth, then reduce heat to medium low. Cover and allow to cook for 30-40 minutes, until cauliflower is soft.
Use an immersion blender to puree cauliflower mixture, or alternatively you may spoon batches into a food processor, puree, then return to soup pot. When mixture is entirely pureed with no chunks remaining, add cayenne pepper and fresh ground black pepper to taste. Reduce heat to low and allow to heat through for additional 10 minutes.
Serve garnished with chopped green onions.
Nutrition Info per ~1 1/2 cup serving: 128 calories, 5 g fat, 10 g protein, 8 g carbohydrates, 3.5 g fiber