True! I ate it daily for 10 days while doing a diet recommended on Dr. Perricone's facebook page. I found it at Whole Foods and also some Asian markets. I like the taste but it doesn't agree with everyone...a bit spicy.
Here is the Perricone recipe. The cauliflower and blending gives it the appearance of a cream soup.
This soup contains antioxidant-rich watercress and creamy cauliflower, a great source of sulforaphane. It’s the perfect cure for the cold winter weather. Watercress and Cauliflower Soup Serves 6 Ingredients
1 tablespoon unsalted butter
1 small onion, coarsely chopped (about 1 cup)
1 small head cauliflower (about 1-3/4 lbs cut into 1-inch florets)
2 cups low-sodium chicken broth
2 1/2 teaspoons coarse salt
Freshly ground black pepper
1 bunch fresh watercress, thick stems removed (about 5 cups), a few small sprigs reserved for garnish
Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Add the cauliflower, broth, salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil. Cover, reduce the heat to a simmer, and cook, stirring once, until the cauliflower is very tender, about 15 minutes.
Remove the pan from the heat and stir in watercress.
Working in batches, puree the soup in a blender, filling the container no more than halfway each time.
Return the soup to the saucepan; cover to keep warm.
To serve, divide among 6 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.