Making cauliflower tasty

> This cruciferous vegetable contains antioxidants, fibre and B-vitamins and can be cooked with mashed potato, disguised as popcorn or turned into a creamy soup

WHEN I buy cauliflower, I usually try to get just enough for one meal. This is because I dislike my cauliflower developing those black spots.

The spots make the vegetable look unappealing, giving me doubts about its freshness, and inconveniencing me with the extra chore of removing the spots before using it.

Upon research, I learnt that this discolouration is due to oxidation. The longer the cauliflower is kept, the higher the chances of it oxidising.

According to the experts, the discolouration is actually harmless, but it is a sign that decay is starting.

If the rest of the cauliflower is still in good condition, you simply need to scrape off the discoloured parts.

Cauliflower is high in both fibre and the B vitamins. It is known as a cruciferous vegetable and contains antioxidants and phytonutrients, fibre, and choline.

All these nutrients help with cancer prevention, weight loss, and maintaining a healthy digestive tract and brain.

Studies have suggested that by eating more vegetables, such as cauliflower, the risk of obesity, diabetes and heart disease can be decreased.

What do you do when you have more cauliflower than you actually need, and want to use it up quickly to avoid the discolouration?

In my case, I try to look for ways to make it tasty and appealing, so that my diners would make a beeline for it and leave no leftovers.

For example, I’ve mashed up cauliflower and ‘hidden’ it among mashed potato.

I have disguised it as popcorn by baking it in the oven with some oil and seasoning until it becomes rather crispy.

I have even made a creamy soup with it.

Here, I have combined it with a thick, cheesy sauce that makes it irresistible among cheese lovers.

Yet again, this is a simple housewife’s recipe, with a short ingredients list, and easy method of cooking.

Anyone can cook, and enjoy it too, if we KISS – keep it short and simple.

CAULIFLOWER CHEESE

Ingredients

1 cauliflower (around 500g), cut into bite-size pieces

40g butter

30g plain flour

450ml milk

100g Cheddar cheese, grated

Salt and pepper

Method

1. Into a pot of boiling salted water, cook cauliflower for about 5 minutes. The cauliflower should still be firm. Remove from boiling water into a baking dish.

2. Melt the butter in a pan, mix the flour into the melted butter. Stir until combined.

3. Remove from heat, stir in milk gradually until mixture

becomes smooth.

4. Return mixture to low heat, stir continuously until mixture thickens.

5. Remove from heat and stir in the cheddar cheese. Season with salt and pepper to taste.

6. Pour the hot cheesy mixture over the cauliflower.

7. Place it in an oven to grill until the top is brown.

8. Serve immediately with tomato slices or salad, with other main or side dishes.