Cauliflower is in the Brassicaceae family of vegetables together with broccoli, brussels sprouts, and cabbage. It’s one of my favorite vegetables!
Enjoy this yummy recipe that I adapted slightly from a recipe from Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family.
by Alissa Segersten and Tom Malterre, MS, CN. I always seem to do this with recipes 🙂
1 medium head of cauliflower (i.e. a whole one)
1 cup of full-fat coconut milk
½ cup of chicken stock or water
1-2 tablespoons of freshly squeezed lemon juice (the original recipe called for lime juice which I didn’t have so I used lemon juice and it resulted in a great taste)
6 large garlic cloves, crushed (the original recipe called for 2, I love garlic so added more!)
1 teaspoon powdered ginger spice (the original recipe called for 1-2 teaspoons grated fresh ginger – I didn’t have any on hand but will try it with this next time)
½ teaspoon sea salt
Garnishes: sliced green onions and chopped cilantro
Cut the cauliflower into small pieces and place in a food processor fitted with the “s’ blade. Pulse until it’s coarsely ground. If you don’t have a food processor, just chop it as finely as possible.
In in large pot, heat the coconut milk, chicken stock or water, freshly squeezed lemon juice, crushed garlic cloves, powdered ginger spice or grated fresh ginger and sea salt, over medium heat. Once the mixture is simmering add the cauliflower pieces.
Stir together and simmer uncovered for 10-15 minutes, stirring every few minutes or until the cauliflower is cooked to your liking. Garnish with sliced green onions and chopped cilantro. Serve hot.
Yields 4-6 servings.
Some of my favorite foods are coconut, garlic, lemon and ginger, and the combination of these ingredients with the cauliflower is just superb! It heats up nicely the next day and is actually delicious cold too so could serve as a “salad.”
I’m looking forward to trying other recipes in this book written by Tom and his wife Alissa. You may recall Tom’s interview from the Anxiety Summit: toxin exposures promote anxiety. We talked about the detox and health benefits, anti-cancer effects of sulforaphane in broccoli. And in my closing talk, I discussed broccoli sprouts and this study: Sulforaphane treatment of autism spectrum disorder. Well, cauliflower is a great source of sulforaphane too! So eat up and be sure to chew well.
Michele Christensen says
Sounds yummy and kind of Thai-flavored, which I love. I have a ginger trick to add: If you have a powerful blender like a Vitamix, throw in an entire ginger root (skin and all) and use the blender to chop it almost to a puree. Freeze the ginger in tablespoon-sized chunks and you always have diced ginger to go in a recipe. I love ginger, and this is an easy way to have it on hand with no peeling!
Trudy Scott says
I also love the Thai flavor and ginger is one of my favorite foods! this is a great tip – thanks for sharing!
Sue Painter says
This recipe actually might make me like cauliflower….
Trudy Scott says
Yay, that’s the plan Sue! I challenge you to make it. I’m amazed you don’t like it – it’s one of my favorites, cooked any which way!
Jessica says
Sounds SOOOOOOOO delish… I’m giving it to the “chef” in the house even though it looks easy enough for me to make.
Trudy Scott says
Enjoy Jessica (two people with “chef”s in their houses!)
PJ Van Hulle says
Wow! This sounds awesome! I’ve been staying away from sugar and looking for more yummy ways to prepare vegetables so this is perfect. : D
PJ
Trudy Scott says
Good for you PJ – enjoy!
Tandy Elisala says
I LOVE this recipe. I’m going to share this recipe with the chef in the house (my daughter). This looks really good. I’m actually craving cauliflower:-)
Trudy Scott says
I hope you and your daughter enjoy this recipe
Mary Ellen Miller says
I’m not a fan of cauliflower either but this one could change my mind like Sue’s.
Trudy Scott says
I’m amazed to hear someone else isn’t a fan of cauliflower! I had no idea it wasn’t a popular vegetable! I do hope you’ll give this recipe a try Mary Ellen
Mira Dessy, NE, The Ingredient Guru and author The Pantry Principle says
This looks like a wonderful recipe. I love using coconut milk as a way to add richness and a subtle texture to dishes.
Trudy Scott says
Me too Mira – enjoy!
Mitch Tublin says
This recipe will be making our list to try out!
Looks like it will be quite tasty!
Katherine C H E says
YUM!! Gotta try this! XO Katherine.
Trudy Scott says
Enjoy Katherine – it’s quite delic!
Heidi Alexandra says
Sounds scrumptious – I often substitute mashed cauliflower when recipes ask for mashed potato – yum!
Trudy Scott says
Enjoy Heidi – I’m going to make some tonight and can’t wait!