Cauliflower the new super vegetable
Here’s what makes this seemingly underrated veggie so essential to a healthy diet:
It’s loaded in Vitamin C. In fact, studies have shown that cauliflower has more of the immune-supporting vitamin than oranges.
It’s rich in prebiotic fiber to nourish your gut’s probiotic bacteria.
It has about as much potassium as a small banana, to prevent muscle cramps and promote healing.
And the most amazing thing (especially for vegetarians): A head of cauliflower has 16 grams of protein – as much as a chicken drumstick or 3 eggs!
Cauliflower rice
Grated cauliflower is a great rice alternative, especially when served under saucy dishes like curries or stir fries.
Since it’s rich in fibre, it fills you up like a starch, without leaving you desperate for a nap 2 hours later.
And these days, you can find “cauliflower rice” or “cauliflower pearls” in the produce section at most well-stocked grocery stores.
You can even make your own by grating a head of cauliflower with a box grater, or in a food processor.
Recipe: Simply sauté your cauliflower rice with a teaspoon of extra virgin olive oil and a sprinkle of sea salt for an easy side dish.
Roast it.
If you think cauliflower is unappetizing, chances are, you’ve never had it roasted… roasting is the BEST way to prepare cauliflower.
It instantly transforms cauliflower into something nutty, crispy, and delicious.
Recipe: Cut cauliflower into bite-sized florets, then toss in olive oil, salt and pepper. Roast at 400, tossing occasionally, until golden brown.
Serve as a side dish, or even in place of roasted potatoes!
Puree it.
Cauliflower puree is a valuable culinary tool because there are about a dozen ways to use it. Here are just a couple of our favourites:
Use a thick puree as a stand-in for mashed potatoes – it’s delicious enough to actually trick potato lovers!
A thinner puree can be used in place of cream to make a soup taste creamy… to thicken a sauce… or even to give body to a smoothie.
To make a basic puree, just steam or roast cauliflower florets until tender, then blend in a food processor until smooth.
For mashed “potatoes” add almond milk, and a touch of olive oil, along with some salt, and whip until smooth.
Or blend the plain puree into your favourite soup.
To use it in a smoothie, let it cool, then blend with fruits and vegetables of your choice.
Shave it thinly
When eaten raw in large chunks, cauliflower can taste unpleasantly mealy, so shaving it thinly is a perfect fix.
You get all the great flavour, but none of the frustrating texture… and it transforms cauliflower into something perfect for salads and slaws.
Just slice it thinly with a sharp knife or vegetable slicer, then toss with your favourite salad!
Tip: Cauliflower is great with pears, so consider a salad with rocket, pears, cauliflower and a bright lemon vinaigrette.