When I was growing up, I would only eat cauliflower if it was smothered in Campbell’s Cheddar Cheese soup. Working at FYV, I am learning that cauliflower can actually taste delicious all on its own, without requiring cheese topping! In addition, cauliflower is really good for you…it’s a cruciferous vegetable, like its cousins kale and broccoli. It’s packed with fiber – over 9 grams in every 100 calories – so it’s helpful for your digestive system. And not to get too technical, but research investigating inflammation related health issues have found that vitamin K, and glucosinolates / isothiocyanates in cruciferous vegetables, could provide benefits by reducing inflammation in the body.
Cauliflower is also very versatile, and you can eat it raw (the little florette makes it perfect for dipping – okay I still like it with a little cheese now and then!) or it can be made into hummus, pizza crust, soup or roasted/sauted by itself – there are so many opportunities for fitting cauliflower into your diet. Check out our pinterest page for recipes using cauliflower! Its fairly neutral taste makes it a great option for mixing with different spices to completely change its taste. For example, you can actually turn cauliflower into a paleo approved “rice” and depending on the seasonings you choose, you can add an Asian seasoning mix to make it taste like it is coming from your favorite Chinese restaurant, or you can add cinnamon or stevia for a sweeter option. Whatever way you like cauliflower, it’s certainly not your garden variety “flower”.
How to make “rice” from cauliflower
- De-stem a head of cauliflower and cut into florettes
- Place 6 –7 florettes into a food processor and pulse until cauliflower reaches a “rice” like consistency. Remove the “rice” and repeat with remaining florettes.
- Place a medium stockpot on the stove and fill with 4 cups of chicken broth. Bring broth to a boil. (If you are planning on adding stevia or sweeter spices, use water instead of chicken broth)
- Add “rice” and cook for 1 minute. Drain “rice” and season to taste.
A few cauliflower tips
- Avoid spotted and “dull” cauliflower
- Don’t overcook your cauliflower, as it will be mushy and not as tasty
- We are still in cauliflower peak season – best from December through March!