What can cauliflower do for pain, fatigue, belly bloat, and brain fog?
The symptoms mentioned above are just a few of the symptoms that rule our lives when there is inflammation in our bodies. In my functional practice, my clients learn which foods are exacerbating these symptoms and making them feel worse. When we start to say goodbye to these inflammatory foods and introduce more anti-inflammatory veggies, then we can begin to take back our health and feel our best.
Below is my favorite anti-inflammatory recipe to welcome fall, the beginning of soup season! This cauliflower chowder is free of the top three inflammatory ingredients: gluten, dairy, and refined sugar. It’s also easily adaptable for vegan, vegetarian, and omnivore diets.
Cauliflower Chowder (GF, DF)
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1/4 cup gluten free flour blend (such as Bob’s Red Mill)
4 cups broth (vegetable or chicken)
1 cup unsweetened light coconut milk
1 head cauliflower, chopped
1 bay leaf
1 tbsp nutritional yeast
Sea salt and pepper, to taste
2 tablespoons chopped fresh parsley leaves
1. Warm olive oil in a large stockpot over medium heat.
2. Add garlic, onion, carrots and celery. Cook until tender, about 3-4 minutes, stirring occasionally. Add cauliflower and bay leaf, and cook until tender, another 4 minutes.
3. Whisk in GF flour until lightly browned, about 1 minute.
Add broth and coconut milk. Whisk until slightly thickened, about 3-4 minutes.
4. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes.
5. Season with nutritional yeast, salt & pepper, to taste.
6. Divide chowder among 4-6 serving bowls and garnish with parsley.
1. For a thicker chowder, cook the cauliflower separately until tender, then puree in a blender with some of the cooking broth. Add pureed cauliflower back to stockpot before Step #3.
2. Non-vegetarians and non-vegans might enjoy a piece of cooked bacon crumbled over their bowl of chowder.