The Writer’s Guide to Cauliflower, the super veggie

I try to eat cauliflower at least once a week. Over the years it was, I have to admit, an acquired taste. It’s the paler cousin the broccoli, which I love. The reason I kept with this veggie, is it is a very high quality product that is excellent for the liver. It’s a detoxifying veggie, that has a lot more power then it appearance give us. Eating a combination of broccoli and/or cauliflower once or twice a week can boast liver production and help with preventing cancer. Here is two of my favorite recipes for cauliflower that changes it without stripping its vitamin punch.  
 

Mashed Cauliflower

1 head of Cauliflower/ steamed until tender

1 pad of butter

Garlic powder, salt and pepper to taste

Cut Cauliflower flowerets from stem and steam in a vegetable steamer until tender. Drain off all liquid and place flowerets in a blender. Add butter, garlic powder, salt and pepper. Blend until smooth. Taste and add salt, pepper or garlic as needed. This is a great substitute for mash potatoes especially if you’re on a low carb diet, or a diabetic. The cauliflower taste light, smooth and is only about 100 calories per cup of mashed cauliflower. That’s a lot for such a small amount of calories. It is very filling, and goes great with gravy, just like mashed potatoes.

Cauliflower, almonds and raisin

I love this tasty easy dish.

Steam cauliflower until ‘almost’ tender.

¼ cup of raisins

¼ cup of slice almonds

1 bunch of green onions (shallots)

1tbsp of olive oil

Cut cauliflower from stem and steam to ‘almost’ tender. While the cauliflower is steaming, sauté, onions, raisins and almonds together in 1tbsp of olive oil until tender and onions are clear. Add the cauliflower and toss in the oil, onions, raisins and almonds until cauliflower is showing some golden brown. The raisins add an sweetness to the cauliflower, the almonds crunch, and the onions flavor. Salt and pepper to taste. Per average serving 50 calories.