When I was growing up, I would only eat cauliflower if it was smothered in Campbell’s Cheddar Cheese soup. As I continue to hear and read more, I am learning that this beautiful vegetable 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 has 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 floret 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/sauteed 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 an anti-inflammatory 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 florets
- Place 6–7 florets into a food processor and pulse until reaching a rice-like consistency. Remove the “rice” and repeat with remaining florets.
- 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 tips for this versatile vegetable:
- Avoid spotted and “dull” cauliflower
- Don’t overcook your vegetable, as it will be mushy and not as tasty
- We are still in cauliflower peak season – best from December through March!
Check out some of our anti-inflammatory recipes on this page or on our Pinterest boards:
- Cauliflower Couscous with Shrimp
- Burrito Bowl
- Cauliflower Hummus
- Simple Spanish Rice
- Buffalo Chicken Soup
If you’re looking for a Tex-Mex treat, you probably never thought about cauliflower. Try this recipe – start with store-bought salsa (no added sugar) and end with serious deliciousness.
Cauliflower Salad
Ingredients
- 1 head cauliflower cut into florets
- 16 oz salsa homemade or store-bought (no added sugar)
- 1 Tbsp garlic or olive oil
- ¼ tsp pepper or to taste
- 1 cup chopped parsley leaves
Instructions
- Steam cauliflower florets until tender, 6-8 minutes. Drop into ice water. Drain and pat dry.
- Toss with salsa, oil and pepper until well combined and coated. Top with parsley leaves.
- Refrigerate 30 minutes before serving.
Notes
#digestivehealth, #riceisnice, #antiinflammatory #cauliflower
If you’re interested in an anti-inflammatory lifestyle and more information (and simple recipes) like this, check out The Official Anti-Inflammatory Diet Masterclass. Or email us at info@VitalityConsultantsLLC.com for more details.
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