My South African cuisine series continues today with a cauliflower-curry soup. I have never had cauliflower soup before attending this class. In fact, when I think about it, I haven’t had that much cauliflower in my life. Back at home, in Poland, the standard way of eating cauliflower, involved boiling it and drowning it in browned butter and bread crumbs (very delicious indeed). All other ways of cooking cauliflower were completely ignored and since one can only eat so much of boiled cauliflower with butter, in the past decade, I did not have cauliflower too often… which is a shame, because while doing some research on cauliflower, I have discovered that it is one of those magic foods, with extremely high nutritional content and all sorts of anti-inflammatory and anti-cancer properties. In short, even if you are anti-cauliflower, it (together with its buddy, broccoli) should be a regular staple in your diet. Cauliflower shouldn’t be boiled for too long, in order not to lose its nutritional value… it is, of course, difficult to get away with not boiling it when you make a soup. So let’s just say that this soup will be featured for its taste, while I’ll look into preparing cauliflower in other ways.