• Alex Robinson

Cauliflower is the new rice and bread and mashed potato and...


I recently saw an Instagram post that said, "Use cauliflower as a substitute for mashed potatoes, rice and and any joy in your life. You have no friends now, there is only cauliflower".

I had to laugh because my kids are getting a little snaky at having cauliflower craftily substituted for some of the old staples. When they were younger it was easy, but now they are getting older and wisening up to my tricks - the lashback is thick and fast! This is mostly in jest though because they know deep down, this friendly white Brassica is doing good things on the inside.

What's so good about cauliflower? 3 interesting things...

1. Its part of the Brassica family of veges which have a high sulphur content. We know sulphur can have some unpleasant side effects if our bodies aren't digesting carbohydrates optimally (think rotten egg if you are unsure!). However sulphur is an important mineral needed to help the liver detoxify and clear waste from the body.

2. It supplies numerous phytonutrients, (that's plant nutrients) in the form of Vitamin B complex such as Thiamine (B1), Riboflavin (B2), Pantothenic Acid (B5), Pyridoxine (B6), Folate (B9) as well as other anti-oxidants and carotenoids.

3. Regular consumption as part of a preventative diet can reduce the incidence of cancers, support foetal growth and cognitive function, aids in wound healing and may reduce the signs and symptoms associated with Osteo and Rheumatoid Arthritis.

All in all, it's a powerful anti-inflammatory food that can have a significant impact on your health down the track when you want to enjoy the quieter life.

So now that you hopefully have a little more respect for this flower powerhouse, onto eating it! This delicious recipe can be the centre of the meal or a side with some protein and veges. The recipe is a good base to add all sorts of things so don't hold back!

Happy cooking wellness friends. x

P.S. Get excited that you've also got some Turmeric 'Gold' going on too - another super anti-inflammatory nutrient.

CAULIFLOWER AND TUMERIC RISOTTO

Serves: 4-6

What you need:

1 ½ cups cauliflower flowers

½ zucchini

1 small brown onion

1 Tbs thyme, chopped

1 cup kale, baby spinach or rocket

2 garlic cloves

¼ cup frozen peas

1 tsp ground turmeric

Pinch salt and pepper

¼ cup almond milk

1 Tbs coconut oil

What you do:

  1. Whiz florets in blender until a rice consistency.

  2. Heat 1 Tbs coconut oil in fry pan and add onion, garlic, thyme. Saute until soft. Add turmeric and stir well to combine.

  3. Add the cauliflower and stir, then add almond milk.

  4. Whiz zucchini in blender.

  5. Add the peas and kale or spinach or rocket and zucchini and cook for another 2 minutes. You may need to add some more liquid if it's a bit dry - more milk or stock to your liking and tastes.

  6. Season with salt and pepper and serve.

  7. For some gut loving deliciousness, you could throw in ½ cup bone broth if you wanted to!

#Healthymeals #Lifestyle #Vegetables #Phytonutrients #Antiinflammatory #Antioxidant #Brassica #Cruciferous

Tel: 0434 994 573

© 2016 by Alex Robinson.