It's not exactly soup weather in Austin yet. The temperature is still annoyingly hovering in the high 80s, and the stack of (super cute) sweaters...
Read MoreEat Your Vegetables: Cauliflower
http://www.MelJoulwan.com/2008/09/22/eat-your-vegetables-cauliflower/
Here are some factoids about cauliflower. Just because.
1
It’s versatile! You can turn it into Mashed Cauliflower, or Oven-Roasted Cauliflower Rice, or fancy Cauliflower Rice Pilaf, or soothing, creamy Golden Cauliflower Soup, or Cocoa-Toasted Cauliflower.
2
It’s nutritious! It’s got phytochemicals. Fiber. Vitamin C. And a high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.
3
Fun fact: The fractal dimension of cauliflower is predicted at about 2.88.
4
It comes in varieties with adorable names:
Snowball
Super Snowball
Snow Crown
Mayflower
Candid Charm
Snow White
All the Year Round
Early Pearl
Igloo
Violetta Italia
Walcheren Winter
Spiced Cauliflower
Serves 2-4 | Prep 5 min | Cook 15 min | Whole30 compliant
Ingredients:
1 head fresh cauliflower, broken into florets
1 tablespoon cooking fat: duck, ghee, lard, coconut oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 tsp black pepper
Directions:
1
Steam-sauté the cauliflower until tender, about 7-10 minutes. Add the cooking fat to the pan, then add the spices and stir-fry until the cauliflower is a little brown and crisp.
Tasty Ideas
Mix in a few tablespoons of coconut milk to make a quick faux curry
Top with sliced black olives for more luscious fats
Squeeze a wedge of fresh lemon over the top to make it a little piquant and top with minced fresh parsley
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November
07
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Mashed Cauliflower
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One of my favorite ways to enjoy cauliflower is to cut it up in florets, toss it in EVOO, then salt and pepper (fresh cracked) and some red pepper flakes (to taste) and then throw it all on a foil-lined baking pan into the oven at 400 for about 20-25 minutes or until it starts to brown. Awesomely crispy on the bottom due to higher heat. It always turns out great, but do you think EVOO is ok to bake at this temp?
I generally try not to use olive oil at high temps because of oxidation, but Mark Sisson recently did a post that said maybe that’s being too picky?
http://www.marksdailyapple.com/powdered-egg-alternatives-and-heating-olive-oil/#axzz1y4gsUlbq
You might try doing the exact same treatment of your cauliflower, but replace the EVOO with melted coconut oil or clarified butter. It should work the same, but minimizes the oxidation issues. Then if you want the EVOO flavor, just drizzle a small amount over the cooked cauli.
Oh, good idea! I think the coconut oil would maybe sweeten the taste a little, but not much, especially if I drizzle the EVOO on after it bakes. Who knows, it may taste even better. Thanks! (I read Mark Sisson too)