Cauliflower

Have I seriously not done a cauliflower post yet? That’s crazy! I think I have spoken about it quite a lot, but it certainly deserves its own topic. Let’s learn about one of my favourite vegetables!

Low-carb and so versatile

Cauliflower is wonderful as a low-carb alternative to rice, legumes and even potatoes, depending on how you use it. Its wonderful flavour, both raw, cooked, mashed and (mmmmm!) oven baked, makes it incredibly versatile - as you know I use it for veggie bolognese, tacos and roasted with parmesan, and that is only the tip of the iceberg!

The cauliflower is low carb, but certainly not low in nutrition. Great for your gut because it is rich in fibre, which also helps with a feeling of fullness - so you stay more in control of your portions! It is high in antioxidants, and can be a great part of an anti-inflammatory diet and might help prevent cancer and heart disease! Vitamin C is also an antioxidant that cauliflower is very high in - which is fantastic for your immune system.

It is also high in Vitamin K, which I often associate with greens like spinach and cress. Vitamin K is great for wound healing and bone strength.

It is also high in choline, which a lot of us don’t get enough of. Choline helps a lot of processes in our body, like metabolism, brain function and preventing cholesterol accumulating in the liver.

Nice! I will return to cauliflower recipes many, many times - so I will help you to incorporate it into your diet, I promise. Check out the links above as a start, and remember you can also use it as rice, you can puree it, add it to a bake, mac’n’cheese, and tons more!

Do you use cauliflower a lot? What do you make with it, and do you think you’ll try something new? Message me on Instagram @TheFromScratchBody!