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.
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...
DID YOU KNOW?
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.
CAULIFLOWER GOES WITH…
Butter, breadcrumbs, bacon, capers, ham, lemon, olives, oregano, onion, cream and cheese.