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July 8, 2018 in Edible Garden

Crazy for cauliflower & why it’s the king of veggies….

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It’s official.

The cruciferous cauliflower has been crowned king of vegetables. And why not?

As more of us are adopting low-carb, plant-based, gluten-free and paleo diets we’re sampling new veggies to keep us inspired. Looks like clean foods that limit additives, refined sugars and synthetic or genetically modified ingredients is the wave of the future.

To keep up with this trend, I planted 13 cauliflower plants.

Not even the traditional white heads, but the purple variety. Certainly, I have my misgivings.

After all, if I get just a few cauliflower heads, or worse, none at all…..just think of all the space in my garden that I’ve wasted. All for naught!

But it’s done. And what is life if you’re not willing to take a few risks?

Even if you didn’t plant cauliflower this year, here’s 5 ways and a few reasons to chow down on the cruciferous cauliflower.

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Let’s celebrate cauliflower!

So I was at my nieces birthday party talking gardening to a fella who grows veggies. He told me point blank, if a crop doesn’t work for him, he’ll never try it again.

Whaaaat? Nothing worth having in life is easy.  So if a crop doesn’t pan out for me, I’m researching exactly why it didn’t work and will try it again. And again. And again.

Plants are an investment. Money in the bank.

These are my first cauliflower attempts and I hear they are not for the fainthearted.

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Where are we seeing cauliflower crop up?

Cauliflower is en vogue. According to Nielson, a market research firm, cauliflower can be seen in everything from cream cheese to baby food with sales exceeding $47 million for those veggie-based replacements.

Pinterest is flashing us recipes using cauliflower in muffins to mashed cauliflower, to gnocchi, casseroles, pizza and even chocolate brownies.

Maybe because cauliflower has a mild flavor and is so versatile? I mean, what does cauliflower taste like? Not much.

But this means you can use that bland cauliflower in dishes that allow it to absorb flavors in its sauces and spices. So it pairs well in curries, stir-fries and chili. All yum.

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1.) Cauliflower rice

I use my Ninja to pulverize my cauliflower into grain-sized particles which can be substituted for rice. Is cauliflower rice as good as regular rice? No. Absolutely not. But it’s close enough that I don’t shudder at the substitution.

And I don’t miss the calories either. A 100-gram serving of white rice contains 150 calories, 34 grams of carbs, and 1 gram of fiber.

A similar portion of riced cauliflower contain just 25 calories, 5 grams of carbs, and triple the amounts of fiber.

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Our family eats rice pilaf that as prepared, has 230 calories. Quite honestly, the serving size on the box is small, and we all eat probably double the suggested portion. So 460 calories in just rice for one meal. Subbing in cauliflower rice is a fair trade.

I’ve even made a pizza crust out of my cauliflower rice and it wasn’t too bad! As good as a bread dough pizza? Again. No. But a worthy effort!

And If you do “rice” your cauliflower, do enough for several meals because it’s a messy venture.

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You can also buy it at grocery shopped finely chopped/pulverized but it’s expensive.

And I will issue this warning: cauliflower “dough” doesn’t stick as well as regular dough. So you’ll need the sauce and cheese to hold it all together. Most likely, you’ll have to eat it with a fork, too or your pizza will go plop on you.

Many people have replaced the rice in their sushi, stuffed peppers and taco bowls with much success.

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2.) Raw cauliflower

Something magical happens when you stop eating processed and sugary foods. As in 100 percent. You start to really be able to taste and savor food again.

Vegetables, even in their raw state are just as delicious as you would hope for. Try it.

Eat nothing but meat, fruits and vegetables for a week and see what happens to your taste buds. They’ll soar!

“Deprived” of sugar, your cravings for “bad” food plummets. A Cheerio, yes really, a Cheerio or a cracker will taste like a sweet treat.

It’s wonderful! When you try real cake again, your taste buds rebel. They think it’s too sweet and no longer want it!

It’s my number one weight loss tip. With three kids home all day now that school is out, I don’t have time for a formal exercise routine. That’s not realistic.

So if I skip dessert and snack on veggies instead, that is my workout. Win-win.

And dare I say it? Dipping your raw veggies in ranch dressing or blue cheese? That’s a no-go! Sorry. Just raw. Do it. You’ll love it!

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3.) Roast it with Parm cheese

There’s no doubt that my families favorite way to indulge in cauliflower is roasted in the oven. Forty-five minutes later the olive oil and Parm cheese do their job and you have one magnificent side dish.

Nothing could be more delicious. It’s a party in your mouth. The ideal side dish to bring to any family gathering.

Roasting veggies (and meat and fish) at higher temperatures caramelizes their sugars and proteins, creating a deeper, more delicious flavor profile. For my family, I do a whole pan of veggies this way to feed the sharks in my home.

My kids pound down that cauliflower in its Parmy cheesy state. My 14-month-old baby? He hums when he eats his cauliflower all mashed up. Those plump legs start kicking and his arms swinging and he chows down. Food is his happy place. Eating cauliflower!

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4.) Mash it

Is mashed cauliflower the exact same as mashed potatoes and gravy? Nope. But it’s close enough. The test for me is simple. If my kids eat it and it’s a healthier option ~ that’s the way we roll!

And I think it’s more about how you season it than anything else. If you just boil and mash it, well, what do you expect? Yuck.

But after you boil it if you use your hand masher and add sauteed garlic, onions and a little thyme, watch the flavors unfold.

You could even add a little nonfat Greek yogurt for texture and creaminess. Top your mixture with grated Parm cheese and a little parsley for a last burst of flavor. You taste buds will dance.

And when you think  about how your calories are coming from cauliflower and not simple potato carbs, even better! 

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5.) Puree it

With a baby who struggles and sometimes even chokes on table food, I like to puree food. Store-bought organic baby food is about $1 per tiny container.

Baby eats three packages of pureed food at every meal! That adds up quick, so pureeing my own food is the route to take.

And since I’m doing it for him, I might as way find a way to feed my whole family using pureed cauliflower. Soup anyone?

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A note on textures…

Are you put off by food texture?

Some people like chunky soups, still others prefer soups in pureed form. Ditto for foods like salsa and pasta sauce. Everyone takes a firm stance. Chunky or smooth. Where are you on this fence?

But cauliflower makes a super nice staple for any casserole taking on the flavors of the herbs you add-in.  That is, if you are a “chunky cauliflower” eater. Add a little chicken or go solo. The choice is yours!

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How do you prepare cauliflower and how often do you indulge?

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about laura sproull

about laura sproull

Hi! I'm Laura and hail from Western New York. I consider myself a lifelong learner who loves gardening with a 360 degree view. Thanks for stopping by!

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