Eat Your Vegetables: Cauliflower

http://www.MelJoulwan.com/2008/09/22/eat-your-vegetables-cauliflower/

Here are some factoids about cauliflower. Just because.

 

1
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

 

A Fairly Blurry Shot of Cocoa Roasted Cauliflower

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

Print this recipe
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Comments

  • Becky says:

    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?

  • Becky says:

    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)