Let’s talk about the cauliflower. Some love it, some hate it. It’s a food that divides opinion more than most, but we are here to tell you all you need to know about this vegetable, including a recipe using cauliflower that we love!
- It belongs to the group of cruciferous vegetables, also known as family of cabbages.
- It is closely related to broccoli, brussels sprouts, kale and cabbage. Also, it originates from Asia Minor.
- Cauliflower requires slightly acidic, clay-like soil that is rich in minerals and regular watering for successful growth.
- Hundreds varieties of cauliflower are available today.
- They differ in color, size, shape, taste and nutritional composition.
- It has high nutritional value and it is known as one of the healthiest plants on the planet.
- Furthermore, it is an annual plant which means that it completes its life cycle in one year.
- They can be eaten raw, cooked or pickled.
- It is an excellent source of dietary fibers, vitamins C, K and vitamins of the B group and minerals such as manganese, potassium and magnesium. It has low caloric value and can be used as a substitute for rice and potato.
Recipe of the week – Cauliflower Rice
1 clove Garlic, minced
One Tbsp Organic Coconut Oil
1/2 head Cauliflower
1/2 cup Yellow Onion, chopped
One tsp Salt and Pepper
Rinse cauliflower under cool water and pat dry. Using a cheese grater, grate to a coarse texture (approximately the size of rice grains). Furthermore, using a food processor to pulse it to a desired texture works as well. Heat the coconut oil in a skillet over medium heat.
Sauté the onion and garlic for 3–4 minutes, or until the onion is relatively translucent. Add in the cauliflower rice and continue to sauté for 4–5 minutes. Season with salt and pepper, and serve.
Please share and let us know any great cauliflower recipes you have in the comments below! Can you beat cauliflower rice for taste?