When we think of cauliflower it’s often raw florets with dip or cooked swimming in cheese sauce, right? There is so much more you can do with this wonderful vegetable.
First a few Nutrition Facts. Cauliflower is a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese.
Cauliflower is a great addition to a raw vegetable salad.
Mashed cauliflower is a great replacement for mashed potatoes. Don’t negate the health benefits by adding lots of butter and heavy cream.
Cauliflower fried rice be made with grated fresh cauliflower replacing the rice.
Ever had a cauliflower steak? Cut thick slices from the center. Season and pan fry in a little oil or lightly coat with cooking spray and bake in a 450 degree oven.
I use cauliflower to make soups, sauces, even dips. If not overcooked it has a neutral flavor. Puree in a blender or food processor with seasonings to make a ranch style dressing or dip no one will guess is dairy free.
Last week I found myself at a small town farmer’s market. One of the things that came home with me was a zucchini. Some of it went into zucchini and tomatoes and the rest found it’s way into the lovely loaf of gluten free zucchini bread pictured above. I used my mother’s zucchini bread recipe with my usual substitutions — agave nectar, flax seed meal and hot water, unsweetened applesauce, buckwheat flour and all purpose gluten free flour. I also added chopped walnuts and to be just a little naughty chocolate chips. You can convert your own recipes. It’s not that hard, but it can take a little time and experimentation to figure out your substitutions.