SMALL BITES Our food editor’s drinking cauliflower… really
New products and delicious ideas from food editor Sally Butters
You read that right. Drinking. Just when I’d got my head around cauliflower pizza crust, cauliflower hummus, cauliflower sauce, cauliflower steaks and cauliflower rice/couscous (see page 132 for a recipe), and thought there couldn’t possibly be any more ways to prepare this fashionable chameleon crucifer (nothing to do with mum’s cauliflower cheese, and everything to do with the healthy eating trend), along comes the cauliflower smoothie.
Yes, it’s a thing. And, as I have discovered, better than one might imagine because, basically, you can’t taste the cauliflower. Much. There’s a very slight sulphurous back-note but apart from that, it’s totally inoffensive.
The trick is to drop the cauli into a fruit smoothie that already tastes good – the point of using caulif lower, after all, is to add vegetable goodness, not its flavour. If you also freeze the f lorets first, it will add to the creamy consistency, just as using frozen banana does.
If you wanted to sneak some cauli past a vege-phobic kid, this could be the way to do it: ½ cup milk, up to ¼ cup cauliflower florets, 1 frozen banana and a few drops of vanilla, whizzed together in a powerful blender until smooth. Cinnamon and/or blueberries are good additions for upping the f lavour.
As long as you start with a delicious smoothie recipe, adding a few frozen florets works a charm, plus it feels virtuous. It’s all about trying to keep up that five-plus a day and, in my book, drinking cauli is easier than trying to knock back wheatgrass or kale. At least you can’t see it. Apparently there are recipes for cauliflower chocolate cake and brownies. Indeed, if carrots, parsnips, pumpkin and courgettes can make their way into sweet bakes then why not cauli?