Yup, that lonely little white vegetable that is ALWAYS the last vegetable left on the veggie tray or the sad little steamed and grey veggie scraped off the plate at the end of the meal.
But it doesn't have to be that way. Did you know that cauliflowers can be found in 4 different colours? That's right, even though white is the most commonly seen, there is also green, purple and orange, each with it's slightly different flavour.
Cauliflower is an amazing vegetable! Not only is cauliflower low in fat, low in carbohydrates, high in dietary fiber, folate, water, and vitamin C, it contains several phytochemicals, common in the cabbage family, that are beneficial to human health, protecting against cancer, enhances DNA repair and acts as an estrogen antagonist which slows the growth of cancer cells. The high intake of cauliflower has been shown with reducing the risk of aggressive prostate cancer.
You may ask though, how many ways can I make cauliflower and still get my family to eat it? Never fear! Aside from boiling, roasting and mashing, there are other great ways to get the health benefits of the mighty cauliflower.
I've compiled a few of my favourite cauliflower recipes and am sharing one of them here with you! The rest can be found HERE
Let me know which one(s) you try and what is your favourite!
Flavours of India Cauliflower "Rice"
I saw this recipe a while ago, but didn't make it until just recently. It has now become a regular recipe in my repertoire. The Indian spices really add a wonderful taste and the cauliflower rice could be mistaken for a white Basmati from an Indian restaurant. No one will guess that this is a vegetable!
Ingredients
- 1 large head of cauliflower (to change up the look, you can use any of the coloured varieties of cauliflower)
- 2 Tbsp clarified butter or coconut oil
- ¼ tsp cumin seeds
- 1/4 tsp turmeric
- 2 cardamom pods or
- ½ teaspoon whole coriander seeds
- ¼ large yellow onion, diced
- 2 cloves of garlic, minced
- 1/3 cup whole coconut milk
- 2 Tbsp vegetable or chicken stock or water
- Salt to taste
Instructions
- Place the cauliflower in your food processor until it resembles the same size and shape of rice. Depending on the size of your food processor, you may have to do this in batches.
- Cover a saute pan with a lid and heat on high heat. Once hot, add in the clarified butter and then the spices. When you hear the spices sizzle and pop add in the onion and a pinch of salt and cook until transparent – approximately 5 minutes.
- Next, add the garlic and stir to combine. Then, add in the cauliflower, add another pinch of salt and then the coconut milk and liquids (stock or water). Stir to combine, cover and cook on low heat for about 15-20 minutes – be sure to stir every 5 minutes. Once done, turn off the heat and let rest for 5 minutes and then serve.
optional - add a handful of chopped cilantro and a squeeze of lemon or lime juice before serving
Enjoy!
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