Cauliflower is an inexpensive and versatile vegetable that you will always find in supermarkets.
As a cruciferous vegetable, it is brilliant for hormone balance. Including it in your diet regularly will help because it contains a compound called DIM (diindolylmethane) which has a direct effect on hormonal balance. DIM can also stimulate the breakdown of stubborn fat around your middle and can increase muscle mass.
But that’s not all: This often forgotten food hero is anti-inflammatory and packed with antioxidants, there’s also research suggesting that it boosts brain and heart health. It is rich in vitamins – C and K, beta-carotene and fibre which is essential for a healthy digestive system. It packs a superfood punch due to its nutritional contents and is believed to contain compounds that ward off heart disease and cancer.
Cauliflower has been enjoying somewhat of a comeback recently and has undergone a reinvention. Gone are the days of it being boiled, strained and served.
It’s often blitzed into “rice” dishes: Try substituting grain rice for cauliflower rice – which is just the florets grated or sliced into mini rice sized pieces.
You can make egg fried “cauliflower rice” this way: Whisk one egg and add some cauliflower rice and then saute it with kale and garlic – which as a post workout snack is hard to beat. Cauliflower can also be made into a truly delicious pizza base, and I have even eaten (and loved!) cauliflower steaks (without the beef!).
However, my favourite way to enjoy this cruciferous gem, which is part of the cabbage, Brussels sprout and broccoli family, is to eat it with a Lebanese twist, which I have included in today’s recipe below.
This easy to make treat is perfect for all the family and is reminiscent of a traditional cauliflower cheese due to the nutritional yeast. It also tastes great the next day so can be packed up and taken to work for a deliciously healthy lunch.
1/2 small cauliflower head – florets chopped into smallish pieces
1 tbs olive oil
1 tbs nutritional yeast
1/2 tsp Himalayan salt
1 cup cooked quinoa
2 spring onions – chopped on the slant
2 tbs toasted pine nuts
2 tbs parsley – chopped
2 tbs tahini
2 tbs water
2 tbs lemon juice
1 clove of garlic
1/2 tsp Himalayan salt
Preheat the oven to 180° if it’s a fan oven or a little over 200° if it’s a traditional one.
In an oven-proof dish add the cauliflower and olive oil – either use a spatula or gently toss the dish so all the cauliflower is evenly coated with olive oil.
Sprinkle the nutritional yeast and salt over the cauliflower and again either use the spatula or gently toss the dish to ensure all the cauliflower is coated.
Bake for 30-40 minutes until golden brown in colour and slightly crispy.
In a bowl mix the quinoa, cauliflower, spring onions, pine nuts and parsley.
Use a hand blender to mix all the dressing ingredients
Pour the dressing over the quinoa and cauliflower and serve immediately
Serves: 2 as main or 4 as a side
Enjoy this salad hot or cold, as a side dish or a main salad. Cook the whole cauliflower so you have some left over for another meal (this is particularly nice cold too) Double up on the dressing recipe and keep some in the fridge for a few days too.
Has that whet your appetite? Find out how to ditch the boring detoxes and create healthy habits for life. Here’s the top eight foods to stay younger for longer and are you ready to love yourself, love your body and feel amazing?