Aaah cauliflower. Growing up I would argue with my sister that is was pointless and beige, and so began the broccoli vs cauliflower saga. Well I am happy to eat my words! As the years went by, I have discovered not only the amazing nutritional benefits, but flavour profiles that cauliflower can provide. If you haven’t tried roasted cauliflower, you really have to – right now – you won’t regret it. Chop it up, drizzle with a little oil, salt and maybe some turmeric, paprika or your favourite spice, and roast until some nice golden edges appear. It is SUCH a treat. Really!
But back to nutritional benefits. Vitamin C, loads. Vitamin K, yep. Folate, tick. B vitamins, got it. Plus sprinklings of choline, potassium, manganese and magnesium. Who knew?! Vitamin C in particular we tend to associate with brightly coloured veggies, cauliflower – you dark horse! And not stopping there, how about a big whack of sulfur. Sulfur is involved in stacks of important processes in the body, but my favourite is its involvement in the making of glutathione – one of our MAJOR antioxidants. Glutathione is a free radical annihilating, completely awesome antioxidant that also plays a huge role in helping the liver to process toxins. I could go on, but the main point – more cauliflower = more glutathione = excellent! Oh and it’s also anti carcinogenic.
So, let’s get cauliflower-ing! Boiling – just don’t go there. Aside from losing half the nutrients, you will end up with a soggy mess that our guinea pigs wouldn’t even eat. Quick cooking is the go. Roasting, grilling, steaming, and sautéing.
But today’s adventure was cauliflower couscous. Pretty much the same as cauliflower rice, but it actually does taste like couscous. And for those with wheat and gluten sensitivity, or with a serious need for some more cauli in your life, this could be the answer. Plus it’s completely detox friendly – score!
I used white and purple cauliflower for this recipe, but you can use either – or both! There is also extra liver love with the addition of turmeric, onion and garlic, which all improve liver detoxification.
450g or about half a head of cauliflower
2 tsp mustard seeds
2-3 cloves garlic, smashed and chopped
1/2 tsp curry powder
1/4 tsp turmeric
2 tbs coconut oil
1/8 tsp cinnamon
1/4 – 1/2 tsp chilli flakes
3 tsp freshly squeezed lemon juice
2-3 decent pinches sea salt
100g purple cauliflower, finely chopped (or extra white cauliflower)
For garnish – 1/4 cup pumpkin seeds, 1/4 cup coconut flakes, and a large handful coriander/cilantro
Roughly chop the cauliflower and add to a food processor. Process to a rice-like consistency.
In a large skillet or fry pan, saute the onion and mustard seeds in the coconut oil over medium heat for a few minutes until mustard seeds start to pop. Add the garlic and cook for another minute or two. Add the curry powder, turmeric, and cinnamon and stir until fragrant – about a minute. Add the cauliflower from the food processor and stir to combine. Cook, stirring every now and then for about 10 minutes, or until the cauliflower is cooked to your liking.
Add the chilli, lemon juice, sea salt and purple/extra cauliflower and stir to combine. Taste and add extra seasoning if necessary. Lightly toast the coconut and pepitas in the oven for a couple of minutes, until the coconut just starts to take on a brown tinge at the edges, and stir through. Garnish with a generous handful of fresh coriander, and a little drizzle of tamari if desired.
Optional: Tear up 3-4 kale leaves, saute in a little sesame oil and tamari and stir through
I served this with roasted chickpeas. To make these, add cooked chickpeas to a bowl and add a tablespoon of oil, 1/8-/14 tsp smoked paprika and sea salt to taste. Roast on a lined oven tray at about 150 degrees celsius until slightly crispy on the outside.
So there you have it. An easy accompaniment that you can tweak to your own flavour liking. Enjoy!
*Apologies for the off the topic post again – to be honest, I didn’t have time to make the bits and bobs I needed to to go with the gluten grains post…let’s try for next time!
**Thank you for all the lovely comments on my new website! I am so grateful and love to hear feedback. FYI there was a problem with my email and contact form prior to this week, so if I haven’t responded, I may not have received your mail. x