‘If cauliflower can become pizza, then you, my dear, can be anything!’ We don’t know who wrote this, but it does make us laugh! And we love cauliflower, which is in season during the Autumn months.
If you want to make pizza bases or rice out of cauliflower, then that’s your prerogative, and we hope you’re doing it out of love for cauliflower rather than fear of carbs. But why is cauliflower lauded as such a power player in the vegetable world? Well we’re glad you asked.
Cauliflower - like many other cruciferous vegetables - is rich in fibre, vitamin C, vitamin K and antioxidants like glucosinolates and isothiocyanates and sulforaphane (if you like the details). Which is why eating cauliflower may help prevent cancer, and reduce heart disease and diabetes risk. It’s also rich in choline – a nutrient needed for optimal brain function, healthy cells and DNA synthesis.
And yes. It’s a non-starchy vegetable - low in kilojoules / calories (which most of us have had drummed into us by now) and full of the goodies outlined above. We love cauliflower in the colder months, and think you might like to try our:
Roast Sweet Potato & Cauliflower with Fennel & Pepitas: this meal is gluten free onion and garlic free, vegan and lactose free.
Or our Cauliflower and White Bean Bake with Fennel & White Sauce which is gluten free and vegetarian
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