Fresh broccoli and cauliflower cut into small florets, then tossed in a mixture of coconut oil, chopped peanuts, lemongrass, kaffir lime leaves and a pinch of blonde palm sugar. Oven roasted at high heat until fork tender and partially caramelized, then served over a curry of coconut milk, galangal, red chilies, star anise and coriander..
Fresh cauliflower is cut into florets, misted with olive oil and seasoned with sea salt and freshly-ground black pepper. Slow-roasted until tender-crisp and brown, then dressed with Buffalo sauce (equal proportions of Frank’s Hot Sauce and melted butter, with a dash of vinegar) and returned to the oven for a few more minutes to glaze.
Served hot with a cooling combination of crumbled bleu cheese, buttermilk, shaved celery, sour cream, chives, parsley and a squeeze of fresh lemon juice..
“Cauliflower is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese.” –NutritionData
A seasonal, Franco-Italian dish of fresh cauliflower, EVOO, homegrown garlic and thyme and the zest & juice from a Meyer lemon. Topped with sea salt, cracked pepper and local sprouts. Slightly crisp on the outside, with a luxurious, creamy interior. Look for the recipe in the comment section at the bottom of this post..
From Wikipedia..
Cauliflower has a long history. François Pierre La Varenne employed it in Le cuisinier françois after it had been introduced to France from Genoa in the 16th century. Cauliflower is featured in Olivier de Serres’ Théâtre de l’agriculture (1600), as cauli-fiori “as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy”, but they did not commonly appear on grand tables until the time of Louis XIV.
Cauliflower is low in fat, low in carbs but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.
Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.
Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer.
Other glucosinolates
Carotenoids
Indole-3-carbinol, a chemical that enhances DNA repair and acts as an estrogen antagonist, slowing the growth of cancer cells.
Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, had no significant effect on the compounds.
A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.
100g of cauliflower contains the following nutritional information according to the USDA:
Calories : 25
Fat: 0.28
Carbohydrates: 4.97
Fibers: 2
Protein: 1.92
Fresh cauliflower, plum tomatoes, green chiles, sweet potatoes and ginger are sauteed and seasoned with toasted coriander, cumin, turmeric, brown mustard seeds, ajwain and nigella seeds. Garnished with fresh cilantro and served with warm onion and garlic naan..
Vegan Aloo Gobi
Aloo gobi (Hindi: आलू गोभी is a dry Indian and Pakistani cuisine dish made with potatoes (aloo), cauliflower (gob(h)i) and Indian spices. It is yellowish in color due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.
This post is part of Meatless Monday!
Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health.
Fresh cauliflower is separated into individual florets, then blanched in fresh ginger and lemongrass-infused vegetable stock. The florets are shocked in ice water and patted dry before being tossed in chopped peanuts. The coated cauliflower is then laid out on a parchment paper-lined baking sheet and roasted at 400 degrees until golden brown and crisp on the outside, about 15 minutes.
Meanwhile, Thai yellow curry paste (yellow chilies, shallots, garlic, cumin, coriander, cinnamon & turmeric) is fried in raw coconut oil with fresh lemongrass, galangal and scallions and simmered with coconut milk..
Peanut-Roasted Cauliflower, Thai Yellow Curry
Galangal (galanga, blue ginger) is a rhizome of plants of the genera Alpinia or Kaempferia in the ginger family Zingiberaceae, with culinary and medicinal uses originated from Indonesia. (Lao: ຂ່າ “kha”; Thai: ข่า “kha”; Malay: lengkuas (Alpinia galanga); traditional Mandarin: 南薑 or 高良薑; simplified Mandarin: 南姜 or 高良姜; Cantonese: lam keong, 藍薑; Vietnamese: riềng).
It is used in various Asian cuisines (for example in Thai tom yum soups and tom kha gai, Vietnamese Huế cuisine (tre) and throughout Indonesian cuisine, for example, in soto). Though it is related to and resembles ginger, there is little similarity in taste. –Wikipedia
This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns
in association with the Johns Hopkins’ Bloomberg School of Public Health.