Many people still see cauliflower as being that boring, soggy, smelly veg that we used to hate on Sunday dinners as a child. But one thing the humble cauliflower is not is boring! There are many delicious ways of serving up this seasonal veg that will make you look at it in a completely different way! Not only does your humble cauliflower contain more than 70% vitamin C, it also contains various other health-giving nutrients, such as vitamin B6, Vitamin K and good for-the-digestive-system, fibre.
So why do we still look at is as being boring? Maybe it’s because it has been served as an overcooked soggy mess for so many years! Different ways of cooking this healthy veg can give you a totally different experience, believe me! And if you are trying to lose weight in time for the summer, (we are supposed to be having one this year!) then the humble cauliflower can work wonders for your figure too.
Personally not something I’m too fussed about, but if you’re looking for an interesting way to cut the carbs then Cauliflower Rice can be PERFECT! A great way of doing this is by substituting cauliflower rice for your typical basmati. I know that might sound strange, but it really does work.
If you have a food processor then great, but if not, you can still try cauliflower rice without too much hassle. In a processor, simply pulse until the cauliflower resembles breadcrumbs. If you don’t have one then grate the cauli. Tip into a bowl, add a splash of water and some seasoning, then cover with a lid or cling film and microwave for 2-3 minutes, or until cooked to your liking.
Use as it is for a rice replacement, or then add some finely chopped onion, and stir fry in a wok with a beaten egg to make fried “rice” or you could even add some finely chopped crispy bacon and prawns, (if the budget allows,) or chicken.
Roasted Garlic Cauliflower
Never again will cauliflower be a boring accompaniment to a main meal if you try it this way.
Preheat your oven to 220c (450f) and grease an oven-proof dish. Cut cauliflower into bite-sized florets and place in dish. Pour over 3 cloves of crushed garlic and 3tbsp of olive oil, season with salt and pepper, and give a good stir together before roasting for 25 minutes, stirring half way through. Top with a handful of parmesan cheese (if using) and parsley and place under a hot grill until cheese is bubbling and golden. Delicious with chicken or lamb.
Cook cauliflower in chicken stock, (just enough to cover) with fresh thyme and freshly-ground pepper until tender. Blend with a hand blender until smooth and serve with chicken or meat of your choice.
I hope by now I have given you some ideas to transform this much-maligned veg into something far more special.