Another vegetable to celebrate in National Vegetarian Week – the humble cauliflower can be use in so many recipes.
- In NYC I had the most delicious dish called a cauliflower steak, they sliced the cauliflower into steak like pieces, par boiled or steamed it then grilled and served it with a chilli tahini dressing – it was delicious.
- Roasted cauliflower with curry spices and coconut oil is also delicious and use some of the leaves as well as they crisp up like crisps.
- Mash cauliflower, steam or boil, then put in a food processor, add seasoning, olive oil and tahini.
- Steamed cauliflower with a plain salad dressing works well – make up a dressing of olive oil, apple cider vinegar, grain mustard, salt and black pepper and drizzle of the cooked cauliflower.
- A recent recipe I have tried and it works really well with fish is cauliflower rice. Chop cauliflower up and add to food processor -raw, then whizz it up so it looks like rice, add to a pan with some olive oil, sautéed garlic and onion, let it cook off for 2-3 minutes then add liquid – water, veg stock, almond or normal milk, put the lid on and cook over a medium heat. Remember to season as well. Keep an eye on it, and add more liquid. The trick is to cook it though enough to get flavour and a softer consistency but not so it goes mushy.
- Rich in a substance called glucosinates, studies have shown they have cancer protective properties, protecting the body from cell damage and oxidative stress (a process similar to rusting)
- Good source of vitamins and minerals – C, K Folate, B6 and manganese, magnesium, potassium and copper – nutrients needed for healthy bones, immunity, electrolyte balance and a healthy pregnancy
- Anti-inflammatory properties – may be helpful for cardiovascular health, obesity and joint health and diabetes
- Contains a substance that may help with oestrogen dominance, indole-3 -carbinol may assist excess unhealthy oestrogen out the body. This may support symptoms such as PMS and heavy periods.