Don’t shun the humble cauliflower – it’s a fabulous healthy and versatile vegetable. Cauliflower is a popular addition in paleo and low carb diets as it’s a great healthy vegetable to replace starchy grains or vegetables and keep the overall carbohydrate content down.
Cauliflower is a member of the cruciferous family of vegetables, just like popular kale and broccoli. Whatever diet you follow this is one vegetable that deserves to be included regularly in your meals. It contains a wealth of vitamins, minerals and phytonutrients and is incredibly versatile. You can use it raw in snacks, salads, blended into dips and hummus, cooked, sliced and roasted with oil and spices, mashed up to replace potatoes and it can create a creamy texture to drinks and sweet puddings. I love to turn it into rice like grains as a way to replace rice or other grains in recipes too.
It is rich in cancer fighting and detox supporting chemicals known as sulforaphane. It is also known for its anti-inflammatory properties. It’s also a good source of vitamin C, vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fibre, vitamin B6, folate, pantothenic acid, potassium, and manganese. Plus it contains choline known to support brain health. Being a good source of fibre it can help support digestive health and the growth of beneficial bacteria in your gut too.
If you are looking for new ways to use it here are some delicious ideas for you. Some of these are in my new book GO LEAN VEGAN which is a fabulous nutritious vegan 30 day programme to follow.
I love this grain free salad recipe – whizzing up cauliflower in a food processor is an easy way to create ‘rice’. I use an omega blended oil in the dressing as a way to boost your intake of essential fats.
A spicy and healthy snack and perfect for getting your children to eat more vegetables. Tossing the florets in chickpea flour creates a lovely crispy coating and provides protein too.
Fancy a creamy drink? Then try this fabulous smoothie from my book Supercharged Juices and Smoothies. Adding cauliflower to a smoothie might seem odd, but it creates an attractive velvety texture and is a useful way to add more health-promoting brassica vegetables into your diet. Frozen cauliflower florets work best – but you can also use leftover steamed cauliflower, if you like.