Cauliflower is part of the cruciferous vegetable family, a close relative of broccoli, kale, and cabbage. This is extra small, 3-5 cm per piece. The name is derived from a latin word that means cabbage with a flower.
Considered as one of the world's healthiest foods, a healthy choice for your recipes. It is also versatile and adds texture and smoothness to your meals and food in the kitchen.
Cauliflower can make great nutrient contributions to our health as it helps support the different systems of our body such as the digestive, cardiovascular, detoxification, immune and inflammatory systems.
It is is rich in phytochemicals, common in the cabbage family, such as isothiocyanates and glucosinolates, which boost cancer-blocking enzymes that neutralize or detoxify carcinogens, effectively reducing the risk of certain types of cancer.
It also contains antioxidants and health-promoting compounds. Having 3/4 cup per day or 5 cups a week will help regulate blood cholesterol levels and maintain proper blood vessel function, potentially promoting cardiovascular health. Its vitamin and mineral contents also contribute to healthy bones, skin and hair care, immunity boost, brain health, and more.
These extra small but terrible healthy food is an excellent source of vitamin C, a great source of folate, vitamin K, vitamin B6, fiber, with small doses of other vitamins and minerals. It also has very low glycemic index (GI).
- Its nutrients are best-kept through a healthy sauté with minimal heat exposure, minimal cooking in oil and cooking duration.
- In puree form, add herbs and spices and serve as soup.
- Try also as crudite to dip in luscious sauces.
- These florets can also be roasted, steamed, microwaved, fried, add with spices to make an excellent side dish.
- As a low-carb alternative to rice when grated then roasted.
- As a crust for a pizza or made into wraps
Curried Cauliflower Soup
*recipe and image adapted from Silk.com
1/2 cup Silk Unsweetened Soymilk
2 Tbsp virgin coconut oil
2 cups diced white onion
1 Tbsp minced garlic (3 cloves)
3/4 tsp natural salt, plus more to taste
1 3/4 cups vegetable broth using Natural Vegetable Bouillon Cubes
1/2-1 cup Cauliflower, cut into portions and steamed
2 Tbsp nutritional yeast
1 Tbsp soy sauce
1 Tbsp fresh lemon juice
1/2 tsp yellow curry powder, plus more to taste
1/8 tsp cayenne pepper, plus more to taste
Sauté onions and garlic with salt in coconut oil, for about 5 minutes, until onions are translucent. Allow to cool slightly.
Transfer cooked onion mixture to blender, then add vegetable broth, remaining salt, soy milk, steamed cauliflower, nutritional yeast, soy sauce lemon juice, curry powder and cayenne. You can use unsweetened almond milk, and alternative soy free seasoning like tamari if you cannot eat soy.
Process on high for 30-60 seconds until smooth and creamy. Transfer soup to saucepan and warm over medium-low heat for about 2 minutes.
Serve with crusty bread.