Recently, you may have seen restaurant menu items, frozen specialty foods, and recipes using cauliflower in unique ways. Yes, it’s sort of a humble vegetable, with its pale and bland look, and to be frank, its smelly odor when steamed. With all of that going for it, how can it be the versatile wonder vegetable that it now is?
It can because cauliflower has the ability to mimic a variety of dishes by taking on the flavor of whatever it’s cooked with. And thanks to culinary cauliflower pioneers, cauliflower can be consumed and enjoyed in a variety of ways.
Cauliflower is related to cabbage and a member of the disease-fighting brassicas, which also include broccoli, kale, and Brussels sprouts. Cauliflower is low in calories, high in fiber, and rich in vitamins and minerals, including vitamin C, potassium, folic acid, and a health protective compound called isothiocyanate. In addition, here are other great benefits from eating it:
- Naturally Gluten-Free
- Low Carb
- No flour
- No nuts
- No soy
- No artificial ingredients
Below are some of the ways you can enjoy cauliflower.
Just use cauliflower instead of chicken and put your favorite wing sauce/seasoning on them. Serve with carrot and celery sticks and a ranch dressing or better yet a yogurt dip.
“Faux” Mashed Potatoes
Cauliflower can be a delicious and attractive substitute for mashed potatoes without skewering your blood sugar. Steam or simmer in broth before mashing, and add garlic, salt, pepper, and your choice of healthy fat (olive oil, coconut oil, etc.)
Puree cauliflower and make a great dip with your favorite seasoning, or make a cream of cauliflower soup.
Pulse cauliflower florets in the food processor until it’s the size of rice grains. Sauté it in a pan with onions and a healthy fat and season.
Cauliflower Pizza Crust
Make cauliflower rice, cook it and wring it dry in a kitchen towel. Then mix with egg and seasoning before flattening onto a pizza stone and baking. Top with your favorite ingredients and bake again.
You can also make cauliflower “popcorn.” Roasted cauliflower tastes so good, especially if seasoned creatively. Cut cauliflower florets into uniform pieces, (or make cauliflower “steaks” and cook on the grill), toss with your favorite oil and seasoning, and flip occasionally while roasting (400 degrees) until evenly browned. Optional, add thinly sliced onions or fresh sliced garlic when roasting, and top with fresh parsley or chives before serving.
Bonus! Boost cauliflower’s nutrition even more: use our Land & SEAsonings when roasting or grilling cauliflower; season the “faux” mashed potatoes or the cauliflower rice or wings with Land & SEAsonings. You’ll be adding lots of nutrients and flavor to the versatile, incredible cauliflower.
How have you prepared cauliflower? If so, share your approach/suggestions under “Leave a Reply” – thanks!
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