Roasted Cauliflower & Red Cabbage Soup with Toasted Hazelnuts

There was a major sale on cauliflower the other day at Whole Foods and because sales rarely happen there, I purchased a giant head of it. I knew that I wanted to roast it, which brings out some pretty big flavors in a short amount of time.  After another wedding weekend (we have had 5 in the last 2 months) I knew I wanted something detoxifying and heathy. I decided to combine the cauliflower with the red cabbage I already had on hand for a hearty soup.  Plus I really love the violet color that it makes when blended with the red cabbage, its quite fancy.

Ok, now onto the nerdy stuff.  The detox support provided by cauliflower includes antioxidant nutrients to boost Phase 1 detoxification activities and sulfur-containing nutrients to boost Phase 2 activities. Cauliflower and cabbage are kick- ass cleansers thanks to glucosinolates that can help activate detoxification enzymes and produce anti-inflammatory and cell-detoxifying compounds. Both veggies are an excellent source of vitamin C, and a very good source of manganese, two core conventional antioxidants. Oh, and don’t forget that cabbage and cauliflower are both an excellent source of fiber (super important for cleansing).

R E C I P E:

1 head of cauliflower

1/2 head of Red Cabbage

2 Shallots

Extra Virgin Olive Oil, for drizzling

Himalayan Pink Sea Salt


4 cloves of garlic

1 cup vegetable stock

2 1/2 cups water

4 fresh thyme sprigs

1 celery stalk finely chopped

2 tbsp extra virgin olive oil

1 tbsp White Balsamic Vinegar

Red Pepper Flakes ( optional)

Sea Salt and Pepper to taste


1/2 Cup Toasted Hazelnuts

Thyme for Garnish

Serves 4


Preheat oven to 400 degrees. Cut the cauliflower into florets and slice shallots thin. Spread cauliflower, cabbage, and shallots on a baking sheet. Drizzle with olive oil. Roast for about 25-30 minutes, rotating about halfway through, until cauliflower is golden and fully roasted. Remove to cool.

While the cauliflower is roasting you can begin the broth. Heat olive oil in saucepan and sauté garlic to soften, about 5 minutes. Add the vegetable broth, water, thyme, white balsamic vinegar, salt, pepper, and red pepper flakes. When the cauliflower and cabbage is cool, combine with the broth in a food processor or blender and process until smooth. Taste and adjust seasonings if needed. Add back to the saucepan to warm. Stir in a little water if it is too thick.

Chop hazelnuts. Toast chopped hazelnuts in a small pan until fragrant and brown. Serve each portion with a few toasted hazelnuts and a pinch of fresh thyme. Serve with bread on the side.

Enjoy :)