Cauliflower is one of my favorite veggies of all—its superfood qualities are earning the praise of professional chefs, nutritionists, and mouthwatering meal do-it-yourselfers, alike. It fits the bill of a vegetable chameleon—it literally takes on the color and flavor of most all seasonings you throw its way…one of the main reasons a little food-prep coaching could make the cow in the Chick-fil-A commercial point to cauliflower as the rising edible star.
Fast becoming one of the newest “IT” foods, creativity and imagination in the kitchen could prove the greatest compliment to this nutrient-dense veggie that you’ll almost forget is just that: a vegetable! It contains vitamins B1, B2, B3, B5, B6, and B9. Vitamin C and manganese gives it a powerful antioxidant packed punch—along with being a good source of proteins, phosphorus potassium and contain omega-3 fatty acids and vitamin K—what we have here is like the Muhammad Ali of healthy food from nature’s garden. It’s all about cauli-power!
Now, for a translation of the benefits of cauliflower that has inspired me to give it the moniker “cauli-power”: it’s a veggie that boosts metabolism and enhances the immune system and nervous system, keeps skin and muscles healthy, while encouraging cell growth. It promotes healthy joints and vision and is good for the brain and heart, lowers cholesterol, has anti-aging and anti-inflammatory properties—all while protecting the cells from free radical damage caused by our chemical ladened world that can lead to cancer and other chronic ailments.
It is very low in calories, contains no starch, and can be eaten in unlimited quantities. Yep! 100g of a head of cauliflower means only 26 calories. When trying to lose fat limiting calorie intake is imperative. As a health conscious professional chef, wife and mother—nutritiously delicious meals are also imperative. Cauliflower, full of “cauli-power” can be prepared to create many different dishes. Make you kitchen your laboratory along with a little guidance and a few helpful hints from me, you’re on your way.
By the way, plant-based foods don’t have to be boring. Cauliflower has become my chicken substitute. Once you know how to prepare it, you’ll make it a favorite among friends and family they’ll literally beg you for. One of my favorite recipes is the perfect marriage of Jamaican jerk seasoning and cauliflower to make a chicken nugget substitute that has proven to easily fool the palate of the uninitiated. A super versatile veggie, it can be transformed into rice, low carb pizza crust, whipped into a mashed potato substitute, on and on. The creative possibilities are endless. You just have to get started.
Let’s make some delicious jerk cauliflower wraps…one bite and chicken nuggets will be a wrap!
Jerk Cauliflower Wrap Recipe:
Cook 1/2 cup of Chinese black rice (boil in 1 1/2 cup of water for 30-45 min)
1 head of cauliflower cut into florets
1/2 cup almond meal
1/2 cup spelt flour
1 cup filtered water
1 red bell pepper (diced)
1 green bell pepper (diced)
1 -2 hand fulls of spring mix, kale or any raw leafy green of your choice (roughly chopped)
Jamaican Jerk Sauce (get the recipe here)