If you’ve been overlooking cauliflower, fall is the time of year to give it a second chance. Billowy heads are at their peak of rich flavor, and deliver a wallop of cancer prevention via isothiocyanates, antioxidant compounds that prevent free radical damage to DNA. This soup wins raves from my guests, who usually don’t know they’re eating cauliflower until it’s too late!

2 medium heads cauliflower, broken into chunks

1 large or 2 small leeks per head of cauliflower

coconut oil

splash white wine

vegetable broth

1 can coconut milk (optional, but makes it extra-creamy!)

salt to taste

Clean leeks and remove dark green sections (which can be used for another purpose, like in stir fry).  Slice white/light green sections into rings.

In bottom of soup pot, saute leeks in coconut oil over med-high heat until beginning to brown and stick to pan.  Add a splash of white wine and scrape all browned bits off the bottom with a wooden spoon.

Add cauliflower chunks and coconut milk, if using.  Add vegetable broth to just cover the cauliflower chunks.  Add a teaspoon of salt at this point.  Cover and bring to boil.

Lower heat and simmer for about 20 minutes, or until cauliflower is soft. Turn off heat and allow to cool.

Puree in the soup pot with an immersion blender, or in batches in regular blender.  Add salt to taste.  Serve warm or cool.

Serves 8-10.