Cauli good!

Cauliflower’s on ev­ery­one’s lips – and it’s not hard to see why. It’s nu­tri­tious and ticks all the boxes for vegie ver­sa­til­ity, as th­ese recipes re­veal.

The Australian Women’s Weekly Food Magazine - - In Season -

This trendy, in-sea­son veg­etable has come a long way from the ba­sic baked side dish coated in bechamel sauce that your mum may have made. It’s noted for its sensational ver­sa­til­ity – when finely chopped in a food pro­ces­sor, it be­comes a health­ier re­place­ment for rice in rice dishes or a gluten-free re­place­ment for flour in pizza bases. Or serve it in­tact, roasted or in a healthy, spicy sauce...


Cauliflower is a mem­ber of the same fam­ily as broc­coli, brus­sels sprouts, cab­bage and kale.


Cauliflower comes in var­i­ous colours, such as green, orange, white and even pur­ple! Look for com­pact heads with­out dis­coloured or soft patches.


Re­move any outer leaves and store in the crisper sec­tion of the fridge for up to 4 days. Cut cauliflower needs to be stored in a re­seal­able food stor­age bag in the crisper sec­tion of the fridge for up to 2 days.


Cauliflower is ex­tremely low in fat and car­bo­hy­drates. It’s also an ex­cel­lent source of vi­ta­min B and vi­ta­min K.


Cut cauliflower head into flo­rets and boil, steam, roast, fry or pickle. You can process raw cauliflower flo­rets to re­sem­ble rice grains, then pan-fry as the base to a fried rice – an ex­cel­lent low-carb op­tion.


But­ter, bread­crumbs, ba­con, ca­pers, ham, lemon, olives, oregano, onion, cream and cheese.

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