Cauliflower - Building your pantry

Cauliflower has been in the spotlight in the last few years for its versatility in the kitchen, acting as a carb stunt double for rice or bread dough (see Cheesy Cauliflower Flatbreads or Breadsticks, page 647). This cruciferous vegetable also deserves attention for its abundant antioxidants that reduce oxidative stress and prevent cancer. And don’t let the lack of color fool you; cauliflower is as rich in phytonutrients as its green, red, and purple veggie relatives. It detoxifies the body and supports a healthy digestive bacterial “garden.” It’s also uniquely high in boron, which helps stabilize hormones, including the ones produced by the thyroid.

The two recipes featured here showcase how easy it is to prepare cauliflower for two very different experiences. Crumbled cauliflower is a great substitute for rice. Many markets carry packaged fresh and frozen cauliflower rice (or riced cauliflower), which is simply raw cauliflower that’s been finely chopped. Cauliflower rice is great for those on grain-free diets or for those trying to work more vegetables into their day. It can be prepared in advance and added raw to dishes like our Cauliflower Fried Rice (page 648), or sautéed or blanched quickly, as described below, so it softens. Blanched cauliflower rice works nicely in wraps and sushi.

Explore some of my recipes that incorporate cauliflower, listed below, in the Nourish Me Kitchen Book set (Volume II):

Cheesy Cauliflower Flatbreads, page 647

Cauliflower Fried Rice, page 648

Roasted Cauliflower Salad, page 667

Cauliflower Rice, page 682

Morrocan Chickpea Soup, page 724

Cauliflower Rice Sushi Role, page 776

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Want more essential health wisdom and nourishing recipes? The Nourish Me Kitchen 2-volume book has got you covered. Explore functional-medicine foundations and 300 family-friendly, body-thriving recipes by Dr. Erika Siegel here.